Eosinophilic Esophagitis Friendly Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant herb pesto in this refreshing salad that feels anything but restrictive. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods — dairy, nuts, wheat, soy — and finding recipes that are genuinely satisfying without any of them can feel like a real challenge. This pesto skips the traditional pine nuts and parmesan entirely, leaning instead on fresh basil, parsley, garlic, and good olive oil to build deep, herbaceous flavor. A splash of lemon juice brightens everything up, while a pinch of turmeric adds a subtle warmth and gorgeous golden hue. Salting the cucumbers first and letting them drain means you get tender, flavorful slices that hold the pesto beautifully rather than turning watery on the plate. The whole thing comes together in one food processor and a single mixing bowl, so cleanup is as easy as the cooking. Whether you serve it as a light lunch or a side dish at dinner, it's the kind of recipe that proves eating within tight dietary boundaries can still be genuinely delicious.
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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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