Seed Oil Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is a refreshing collision of sweet melon, cool cucumber, and a deeply herby homemade pesto that you'll want to put on everything. The pesto comes together in minutes — fresh basil, parsley, garlic, and a generous pour of extra-virgin olive oil blitzed into something bright and silky, with a subtle golden warmth from a pinch of turmeric. Because the dressing is made entirely from scratch, there's no need to scrutinize store-bought pesto labels for the refined vegetable or seed oils that sneak into so many commercial versions. Every drop of fat here comes from real olive oil, which is exactly the point. A short rest in the fridge lets the pesto cling to the fruit and cucumber so each bite is fully coated and flavor-packed. Torn fresh mint scattered over the top right before serving adds one last layer of cool, aromatic freshness that makes the whole bowl feel like something you'd order at a nice restaurant. It's light, it's stunning on a platter, and it comes together without turning on the stove.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the salad
- 3 cups cantaloupe or honeydew melon, cut into 1-inch cubes
- 2 cups english cucumber, halved lengthwise and sliced ¼-inch thick
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Combine the basil, parsley, and garlic in a food processor and pulse 8–10 times until coarsely chopped.
- 2
With the processor running, drizzle in the olive oil in a slow, steady stream until the mixture is smooth and bright green, about 30 seconds. Scrape down the sides, then add the lemon juice, lemon zest, salt, and turmeric. Pulse 3–4 more times until fully incorporated. Taste and adjust salt.
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