Celery Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant homemade pesto in a salad that feels both refreshing and surprisingly bold. The pesto skips the usual pine nuts and cheese in favor of fresh basil, parsley, garlic, lemon juice, and a touch of turmeric — that golden spice gives the sauce a warm, earthy undertone that makes it genuinely unique. Salting the cucumbers first and letting them drain is a small step that pays off big, keeping the final dish from turning watery and ensuring every slice stays perfectly coated in that bright green sauce. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there are no hidden aromatics or seasoning blends to second-guess. The whole thing comes together in one food processor and a single mixing bowl, making cleanup almost as satisfying as the dish itself. Finish it with a drizzle of good olive oil and a handful of torn basil leaves for a platter that looks like it came from a restaurant but took almost no effort at all.
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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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