Oats Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vibrant homemade pesto — this salad is the kind of dish that looks impressive but comes together with minimal effort. The pesto is blended entirely from fresh basil, parsley, garlic, lemon juice, olive oil, and a pinch of turmeric, so every single ingredient is naturally free from grains and grain-based additives. That bright golden-green sauce clings beautifully to each cucumber slice or ribbon, delivering herby, garlicky flavor in every bite. Salting the cucumbers first and letting them drain is a small but smart step that keeps the salad from turning watery, so the pesto stays bold and concentrated rather than diluted. The turmeric adds a subtle warmth and a gorgeous color that makes the whole platter pop. Finished with a drizzle of good olive oil and torn fresh basil, it's the kind of side dish that disappears fast at the table. Whether you serve it alongside grilled proteins or as a light starter, it's a refreshing, fuss-free recipe you'll come back to all summer long.
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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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