Turkey Free Basil-Pesto Cucumber Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(11)

Cool, crisp cucumbers meet a vibrant homemade pesto in a salad that feels both refreshing and surprisingly satisfying. The cucumbers are salted and left to drain first, which draws out excess moisture so the pesto clings beautifully to every slice or ribbon 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 subtle earthiness that sets it apart from anything you'd grab off a store shelf. Everything here is straightforwardly plant-based, so there's no need to scan labels or second-guess a single ingredient. It comes together in minutes and looks stunning on a platter, especially finished with a drizzle of good olive oil and a handful of torn fresh basil. This is the kind of dish that disappears fast at a summer gathering, and nobody will believe how simple it was to make.

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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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