Vegetarian Basil-Pesto Cucumber Melon Salad
Sweet cantaloupe or honeydew meets cool cucumber in a salad that feels genuinely refreshing and a little unexpected. The real star is the homemade basil pesto — blitzed with fresh parsley, garlic, lemon juice, and a pinch of turmeric — which turns a simple fruit salad into something vibrant and deeply flavorful. That golden hint of turmeric gives the bright green pesto a subtle warmth that plays beautifully against the sweetness of the melon. Everything here is built from whole, plant-based ingredients, so there's no need to scan labels for hidden meat-based additives or worry about what's lurking in a store-bought dressing. A short rest in the fridge lets the pesto cling and the flavors meld together before you scatter torn mint over the top and serve. It's the kind of dish that looks impressive on a platter but comes together with minimal effort and a single food processor.
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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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