Candida Diet Friendly Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant herb pesto in this refreshing salad that feels indulgent without a single ingredient that would throw off your wellness goals. The pesto skips the cheese and pine nuts entirely, relying instead on fresh basil, parsley, garlic, and a generous pour of extra-virgin olive oil to build that rich, herbaceous depth you crave. A squeeze of lemon juice brightens everything up, while a pinch of turmeric adds a subtle warmth and a gorgeous golden hue to the sauce. Salting the cucumbers first and letting them drain is a small but smart step — it pulls 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 lands on the table looking genuinely stunning, especially finished with a drizzle of olive oil and a handful of torn fresh basil. It's the kind of dish that proves eating to support your gut health doesn't have to feel restrictive or boring — sometimes it just looks like this.
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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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