AIP Friendly Basil-Pesto Radish & Cucumber Salad
This bright, herb-forward salad is exactly the kind of dish that proves eating clean doesn't have to mean eating boring. Crisp cucumber rounds and peppery radish slices get tossed in a vivid, dairy-free basil pesto that comes together in minutes — no pine nuts, no cheese, no compromises. The pesto skips the usual parmesan and nut base entirely, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil to deliver that same punchy, garden-fresh flavor. A quick salt-and-rest step draws out excess moisture from the vegetables first, so the dressing clings beautifully rather than pooling at the bottom of the bowl. It's the kind of detail that makes a simple salad feel genuinely restaurant-worthy. Serves four as a side, and it comes together fast enough to land on a weeknight table without any stress.
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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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