Low Iodine Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant herb pesto in this refreshing salad that feels like summer in every bite. The pesto skips the usual pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, and bright lemon juice blended with good extra-virgin olive oil — which is exactly what makes it work so well for anyone keeping iodine in check. Dairy and seafood are two of the trickiest ingredients to navigate around, and this recipe sidesteps both without sacrificing any of the richness you'd expect from a well-made pesto. Salting the cucumbers first and letting them drain is a small but smart step that keeps the finished dish from turning watery, so the pesto clings beautifully to every slice or ribbon. A pinch of turmeric gives the sauce a warm, golden undertone that makes the green pop even more on the plate. It comes together quickly and looks stunning served on a platter with a drizzle of olive oil and a handful of torn fresh basil scattered on top.
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Learn more →Ingredients
4 servings
For the salad
- 2 large english cucumbers
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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