Alpha Gal Friendly Basil-Pesto Radish & Cucumber Salad
This bright, herb-forward salad is the kind of dish that looks like it took serious effort but comes together in minutes with just a handful of fresh ingredients. Thin rounds of English cucumber and crisp radishes get a quick salt rest to draw out moisture, so the finished salad stays vibrant rather than watery. The real star is a dairy-free, nut-free basil pesto blended with parsley, garlic, lemon juice, and good olive oil — no pine nuts, no cheese, no mammal-derived ingredients anywhere in the bowl. That matters a lot when you're navigating alpha-gal syndrome, because so many store-bought pestos and creamy dressings quietly sneak in dairy or other mammal products. Here, every component is plant-based and straightforward, so you can toss and serve without second-guessing the label. The pesto itself is loose and bright green, clinging to every slice and delivering a punchy, garden-fresh flavor that makes this feel far more indulgent than it actually is. It works beautifully as a light lunch, a starter, or a colorful side alongside anything else on your safe list.
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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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