Shellfish Free Basil-Pesto Cucumber Melon Salad
This bright, herb-forward salad is the kind of dish that makes people stop mid-bite and ask what's in it. Juicy cantaloupe or honeydew pairs with cool cucumber slices, and the whole thing gets tossed in a vibrant homemade pesto built from fresh basil, parsley, garlic, and a surprising pinch of turmeric that gives the sauce a gorgeous golden-green hue. A squeeze of lemon juice and a bit of zest keep everything tasting alive and fresh rather than heavy. Because the pesto is made entirely from scratch with whole, recognizable ingredients, there's no guesswork about what's actually in your bowl — no hidden additives, no shared-facility concerns, just clean, simple produce and good olive oil. A short rest in the fridge lets the pesto cling to every piece of fruit and cucumber so each bite is fully coated in flavor. Torn fresh mint scattered over the top right before serving adds one more layer of cool, aromatic brightness. It's an effortless, show-stopping salad that works as a light lunch, a party side, or an elegant starter on a warm evening.
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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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