Anti Inflammatory Basil-Pesto Radish & Cucumber Salad
Crisp cucumber rounds and paper-thin radish slices come together in a salad that feels genuinely refreshing — the kind of dish that looks impressive on a platter but comes together with almost no effort. The real star is the homemade pesto, blended from fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil, all of which bring serious anti-inflammatory credentials to the bowl. Olive oil and fresh herbs are among the most well-researched ingredients for supporting a low-inflammation lifestyle, so every bite here is doing real work. Salting the vegetables first and letting them rest draws out excess liquid, which means the pesto clings beautifully to every slice rather than pooling at the bottom. The lemon juice keeps the sauce bright and punchy, balancing the mild peppery bite of the radishes in a way that feels almost restaurant-worthy. It's dairy-free, grain-free, and built entirely from whole, recognizable ingredients — no label-reading required. Scatter a few torn basil leaves over the top before serving and it's genuinely stunning.
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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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