Mustard Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid homemade herb pesto — this salad is the kind of dish that disappears from the table before you even sit down. The pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and a touch of turmeric that gives it a gorgeous golden-green glow and a subtle warmth. Because every component is made from scratch, there are no hidden condiments or pre-mixed dressings to worry about — just clean, whole ingredients you can see and trust. Salting the cucumbers first and letting them drain is a small step that makes a big difference, keeping the pesto from turning watery and ensuring every slice stays perfectly coated. A final drizzle of good olive oil and a handful of torn basil leaves take it from weeknight simple to dinner-party worthy. It's bright, herby, and refreshing — the kind of salad that makes you genuinely excited about eating your vegetables.
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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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