Citric Acid Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid homemade pesto make for a salad that feels both refreshing and surprisingly satisfying. The pesto here is blended from scratch using fresh basil, parsley, garlic, and good extra-virgin olive oil, so you know exactly what's going into every bite — no store-bought shortcuts that might sneak in unwanted additives. Salting the cucumbers first and letting them drain is a small step that makes a big difference, pulling out excess moisture so the pesto clings beautifully rather than sliding off into a watery puddle. A touch of ground turmeric gives the sauce a warm, golden undertone that makes the bright green color even more striking on the plate. The lemon juice in the pesto is worth noting — it's a fresh, whole ingredient used in a small amount to balance the herb-forward flavors, and it's the kind of controlled, recipe-specific use that keeps things manageable for those navigating citric acid sensitivities tied to processed or additive forms. Serve it immediately after tossing for the best texture, or scatter a handful of torn fresh basil over the top for an extra pop of color and fragrance.
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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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