Low Sugar Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes get an unexpected upgrade here, coated in a vivid, herb-forward pesto that comes together in minutes. The homemade pesto skips pine nuts and cheese entirely, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil — which means every ingredient earns its place and nothing sneaks in unwanted sweetness. Salting the vegetables first and letting them rest draws out excess moisture, so the pesto clings beautifully rather than pooling at the bottom of the bowl. That small step makes a real difference in texture and keeps the whole salad bright and fresh rather than watery. The result is cooling, a little sharp from the lemon and radish, and deeply aromatic — the kind of side dish that disappears fast at the table. It works alongside grilled proteins, tucked into a grain bowl, or honestly just eaten straight from the serving platter.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt
For the salad
- 2 medium english cucumbers, thinly sliced into rounds
- 1 bunch radishes (about 10–12), thinly sliced
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Place the cucumber rounds and sliced radishes in a large mixing bowl. Sprinkle with 1/4 tsp salt, toss to coat, and let stand for 10 minutes until the vegetables release some of their liquid.
- 2
While the vegetables rest, combine the basil leaves, parsley, garlic, lemon juice, and sea salt in a food processor. Pulse 8–10 times until the herbs are roughly chopped.
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