Shellfish Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant homemade pesto in a salad that feels both refreshing and surprisingly bold. The trick to getting the best texture is that quick salt-and-drain step, which pulls out excess moisture so the dressing clings to every slice instead of pooling at the bottom of the bowl. The pesto itself is blended from fresh basil, parsley, garlic, lemon juice, and a touch of turmeric — that last ingredient gives it a warm, golden undertone and a color that is genuinely stunning on the plate. Everything here is plant-based and built from whole, recognizable ingredients, so there is zero guesswork about what went into it. For anyone navigating seafood allergies or sensitivities, this is the kind of dish you can bring to a potluck or set out at a dinner party without a single caveat. It comes together in minutes and looks like you spent far longer than you did — especially when you finish it with a drizzle of good olive oil and a handful of torn fresh basil.
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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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