Caffeine Free Basil-Pesto Radish & Cucumber Salad
This bright, herb-forward salad is the kind of dish that makes you feel like you're eating something far fancier than the effort involved. Crisp cucumber rounds and peppery radish slices get a quick salt rest to draw out their liquid, which means every bite stays vibrant and never watery. The real star is the homemade pesto — blitzed together from fresh basil, parsley, garlic, lemon juice, and good olive oil until it's loose, coarse, and impossibly green. Because everything here is built from whole, fresh ingredients, there's zero concern about hidden stimulants sneaking in through packaged sauces or store-bought dressings. The lemon juice keeps the flavors lively and bright without relying on anything processed, and the garlic adds just enough depth to make the pesto feel rich and satisfying. It works beautifully as a light lunch, a starter, or a side that holds its own next to just about anything off the grill.
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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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