Wheat Free Basil-Pesto Cucumber Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(11)

Crisp, cool cucumbers draped in a vivid homemade pesto — this salad is the kind of dish that looks like it took serious effort but comes together in minutes. The pesto is blended entirely from fresh basil, parsley, garlic, lemon juice, and olive oil, so every ingredient is naturally free of wheat and grain-based fillers without any substitutions required. A pinch of turmeric gives the sauce a subtle warmth and an almost electric green color that makes the whole platter pop. Salting the cucumbers first and letting them drain is a small step that makes a big difference, pulling out excess moisture so the pesto clings beautifully rather than sliding off into a watery puddle. The result is bright, herby, and a little garlicky in the best possible way — refreshing enough for a summer lunch but bold enough to hold its own alongside grilled proteins or a mezze spread. Torn fresh basil and a final drizzle of olive oil at the end are optional, but they push it from great to genuinely impressive.

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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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