Anti Inflammatory Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant herb pesto in a salad that feels as refreshing as it is nourishing. The homemade pesto is where the real magic happens — fresh basil, parsley, garlic, and lemon juice all blended with extra-virgin olive oil, which is one of the most celebrated ingredients in an anti-inflammatory eating pattern. A pinch of ground turmeric is folded right into the pesto, adding a warm, earthy undertone and a gorgeous golden hue without overpowering the bright herb flavor. Salting the cucumbers first and letting them drain means you get perfectly crisp slices or ribbons that hold onto every bit of that glossy green sauce instead of watering it down. The whole thing comes together in one food processor and a single mixing bowl, so cleanup is minimal and the payoff is huge. Finished with a drizzle of olive oil and torn fresh basil, it's the kind of dish that looks impressive on a platter but requires almost no effort to pull off. Whether you serve it as a light lunch or a side at your next dinner, this salad is proof that eating well doesn't have to mean sacrificing flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!