Dairy Free Basil-Pesto Cucumber Salad
This bright, herby salad is the kind of dish that looks impressive on a platter but comes together with minimal effort and a handful of fresh ingredients. The star is a silky, vibrant pesto made entirely from basil, parsley, garlic, lemon juice, and good olive oil — no cheese, no nuts, no dairy of any kind, just pure herb-forward flavor. Traditional pesto often relies on parmesan for depth and body, but the combination of fresh herbs, bright lemon, and a touch of turmeric here creates something equally bold and satisfying without it. 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 to every slice instead of pooling at the bottom of the bowl. Whether you cut the cucumbers into thin rounds or peel them into elegant ribbons, the result is cool, crisp, and coated in that gorgeous green sauce. A final drizzle of olive oil and a scatter of torn basil leaves takes it from weeknight side to something you'd genuinely be proud to set out for guests. It's the kind of recipe that proves simple, clean ingredients don't need any shortcuts to taste absolutely spectacular.
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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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