Caffeine Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vibrant homemade pesto make for one of those effortlessly impressive dishes that looks like you spent way more time than you actually did. The pesto here is blended from scratch using fresh basil, parsley, garlic, lemon juice, and a touch of turmeric — every single ingredient is naturally free of stimulants, so there's no need to scan labels or second-guess anything. Salting the cucumbers first and letting them drain is a small but smart step that keeps the whole salad from turning watery, meaning the pesto clings beautifully to every slice or ribbon. That bright green sauce is punchy with lemon and herby depth, and the turmeric adds a subtle warmth that makes it feel a little more interesting than your average garden salad. A final drizzle of olive oil and a handful of torn fresh basil over the top takes it from weeknight side dish to something you'd proudly set out at a dinner party. It comes together fast, requires no cooking, and delivers big, fresh flavor from start to finish.
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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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