Gelatin Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid homemade pesto — this salad is the kind of dish that looks like it took serious effort but comes together in minutes. The pesto is built entirely from fresh basil, parsley, garlic, lemon juice, and olive oil, so there is absolutely nothing hidden or processed lurking in the mix. That matters more than you might think, since a surprising number of store-bought dressings and condiments sneak in additives derived from animal byproducts. Every ingredient here is straightforwardly plant-based and whole, making it a genuinely clean, worry-free choice. Salting the cucumbers first and letting them drain is a small step that pays off big — you get slices that stay crisp rather than watering down that gorgeous green sauce. A hit of turmeric gives the pesto a warm, golden undertone that makes the color absolutely stunning on the plate. Serve it immediately for maximum crunch, or let it sit a few extra minutes if you prefer the cucumbers to soak up even more of that herby, garlicky flavor.
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!