AIP Friendly Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant herb pesto in this refreshing salad that comes together in under 30 minutes. The pesto skips the usual pine nuts and parmesan entirely — it's built on fresh basil, parsley, garlic, lemon juice, and good olive oil, with a pinch of turmeric adding a subtle warmth and gorgeous golden hue. That combination makes it a genuinely satisfying sauce without relying on any of the ingredients that are typically off the table during an elimination phase. Salting the cucumbers first and letting them drain means you get crisp, flavorful bites instead of a watery bowl, which is a small step that makes a big difference. The whole thing comes together in a food processor, so there's minimal prep and even less stress. Serve it immediately for the brightest color and the best crunch, or pile it onto a platter with an extra drizzle of olive oil and torn basil for a dish that looks far more impressive than the effort required. It's the kind of simple, clean recipe that makes eating this way feel genuinely exciting rather than restrictive.
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Learn more →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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