Fructose Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vibrant herb pesto make for a salad that feels both refreshing and surprisingly satisfying. The homemade pesto here skips the pine nuts and cheese found in classic versions, leaning instead on fresh basil, parsley, garlic, lemon juice, and good olive oil — a combination that keeps things clean and naturally low in fructose without sacrificing any of that bright, grassy flavor. Salting the cucumbers first and letting them drain is a small but important step that pulls out excess moisture, so the pesto clings beautifully rather than pooling at the bottom of the bowl. A pinch of turmeric adds a warm, golden undertone that makes the sauce look almost luminous against the pale green cucumber slices. The whole thing comes together quickly in a food processor, which means you get a restaurant-worthy dish with very little effort. Serve it immediately for the best texture, or keep the components separate until you're ready to plate.
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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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