Turkey Free Basil-Pesto Cucumber Melon Salad
This vibrant salad is a stunning collision of sweet, juicy melon and cool cucumber, all brought together by a bright, herby pesto that you blend up fresh in minutes. The dressing skips nuts entirely — built instead on packed basil, fresh parsley, garlic, and a generous pour of extra-virgin olive oil — so it delivers all that lush, garden-green flavor without any of the usual allergen concerns that come with store-bought pesto. A touch of turmeric gives the sauce a subtle warmth and a gorgeous golden-green hue that makes the whole bowl look like something from a restaurant menu. After a quick toss and a short rest in the fridge, the pesto clings beautifully to every cube of cantaloupe and every slice of cucumber, letting the flavors meld into something surprisingly complex. Torn fresh mint scattered over the top at the end adds one final layer of cool, aromatic freshness. It's the kind of dish that feels effortlessly impressive — perfect for a warm afternoon when you want something light, colorful, and completely free of poultry in any form.
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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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