Chicken Free Basil-Pesto Cucumber Salad
Cool, crisp, and coated in a vibrant homemade pesto, this cucumber salad is the kind of dish that disappears fast at any table. The pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and a pinch of turmeric — that last ingredient gives it a subtle warmth and a gorgeous golden-green hue that makes the whole bowl look stunning. Salting the cucumbers first and letting them drain is a small but smart step that keeps everything from getting watery, so each bite stays bright and punchy rather than diluted. There's no poultry of any kind anywhere near this recipe — it's built entirely on fresh produce, herbs, and good olive oil, making it a genuinely satisfying option when you need something completely meat-free without sacrificing flavor. Whether you slice the cucumbers into thin rounds or peel them into long ribbons, the pesto clings beautifully to every piece. A final drizzle of olive oil and a handful of torn basil leaves take it from weeknight side to something you'd proudly set out for guests.
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!