Paleo Basil-Pesto Cucumber Salad
Crisp, cool cucumber meets a vibrant homemade herb sauce in a salad that feels genuinely refreshing — the kind of dish that disappears fast at the table. The pesto here skips the cheese and pine nuts you'd find in a traditional version, leaning instead on fresh basil, parsley, garlic, lemon juice, and good extra-virgin olive oil to build serious flavor with nothing extra needed. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the bright green sauce even more striking. Salting the cucumbers first and letting them drain is a small but smart step — it draws out excess moisture so the pesto clings beautifully instead of turning watery. Everything comes together in one food processor and one bowl, which means minimal cleanup and maximum payoff. It's the kind of recipe that proves eating clean doesn't have to mean eating boring — this one is genuinely craveable.
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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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