Gut Friendly Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant herb pesto in a salad that feels refreshing and indulgent at the same time. The quick salting step draws out excess moisture from the cucumbers first, so the pesto clings beautifully to every slice or ribbon instead of sliding off into a watery puddle. The dairy-free pesto is built from fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil — whole, clean ingredients that are gentle on digestion and free from the processed additives that can upset a sensitive gut. A pinch of ground turmeric adds a subtle warmth and brings its well-known anti-inflammatory reputation along for the ride. Everything comes together in a food processor in under a minute, making this one of those rare recipes that looks impressive but demands almost no effort. It's the kind of dish that works equally well as a light lunch or a bright, crowd-pleasing side at the table.
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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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