Alpha Gal Friendly Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant, herb-forward pesto in a salad that feels both refreshing and surprisingly satisfying. The pesto here skips the cheese and pine nuts entirely — it's built on fresh basil, parsley, garlic, lemon juice, and good olive oil, which means it's completely free of the mammalian ingredients that make so many store-bought sauces and dressings off-limits. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the bright green pesto pop even more. Salting the cucumbers first and letting them drain is a small step that makes a big difference, pulling out excess moisture so the pesto clings to every slice instead of pooling at the bottom of the bowl. The whole thing comes together in minutes and is served immediately, so you get maximum crunch and freshness with zero fuss. It's the kind of dish that works equally well as a light lunch, a side at a summer cookout, or an impressive starter that looks like you put in way more effort than you did.
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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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