Mold Detox Friendly Basil-Pesto Cucumber Salad
Crisp cucumbers meet a vibrant, herb-forward pesto in a salad that feels refreshing and indulgent at the same time. The pesto skips the cheese and nuts entirely — it's built on fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil, which means it sidesteps several common triggers that make store-bought sauces a problem for anyone focused on reducing mold and mycotoxin exposure. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue while bringing its own well-regarded supportive properties to the bowl. Salting the cucumbers first and letting them drain pulls out excess moisture, so the pesto clings beautifully rather than turning watery on the plate. Everything comes together in minutes with just a food processor and a colander — no cooking required, which keeps the ingredients clean and the flavors bright. It's the kind of dish that looks impressive on a platter but asks almost nothing of you on a weeknight.
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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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