Soy Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid, herb-forward pesto — this salad is the kind of dish that looks like you spent way more effort than you actually did. The homemade pesto is built entirely from fresh basil, parsley, garlic, lemon juice, and good olive oil, which means every ingredient is completely transparent and naturally free of soy in any form. No store-bought sauces, no hidden additives, no label-reading anxiety — just clean, whole-food flavor from start to finish. A pinch of turmeric gives the pesto a subtle warmth and a gorgeous golden-green hue that makes the whole bowl pop. Salting the cucumbers first and letting them drain is a small step that pays off big, keeping the pesto from turning watery and ensuring every slice stays coated and flavorful. Torn fresh basil and a final drizzle of olive oil at the end add a little extra brightness right before serving. It's light enough to feel refreshing but bold enough to hold its own alongside grilled proteins or a spread of summer sides.
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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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