Low Sugar Basil-Pesto Cucumber Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(11)

Cool, crisp cucumbers meet a vibrant homemade pesto in a salad that feels both refreshing and surprisingly satisfying. The trick to getting the best texture is that quick salt-and-drain step, which pulls out excess moisture so the dressing clings to every slice instead of pooling at the bottom of the bowl. The pesto itself is blended entirely from fresh basil, parsley, garlic, lemon juice, and olive oil — nothing more — so there's zero added sweetness hiding anywhere in the recipe. A pinch of turmeric gives the sauce a subtle warmth and a gorgeous golden-green hue that makes the whole dish look like it came out of a restaurant kitchen. Whether you slice the cucumbers into thin rounds or peel them into long ribbons, the result is elegant enough for a dinner party but easy enough for a weeknight side. Finishing with a drizzle of good olive oil and a handful of torn fresh basil takes it over the top without any extra effort.

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Ingredients

4 servings

For the salad

2 large english cucumbers
½ tsp fine sea salt

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
¼ tsp fine sea salt
¼ tsp ground turmeric

For serving

1 tbsp extra-virgin olive oil, for drizzling (optional)
2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Slice the cucumbers into thin rounds or use a vegetable peeler to cut them into long ribbons, about 1/8-inch thick. Transfer to a colander set over the sink, toss with 1/2 tsp fine sea salt, and let stand for 10 minutes until the cucumbers have released some liquid. Pat dry with paper towels.
2
Combine the basil, parsley, garlic, lemon juice, 1/4 tsp fine sea salt, and turmeric in a food processor or blender. Pulse 5–6 times until the herbs are roughly chopped.

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