Candida Diet Friendly Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes get an herby makeover here, tossed in a vibrant, dairy-free basil pesto that comes together in minutes. The dressing skips the usual pine nuts and parmesan, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil — keeping everything clean and genuinely satisfying. That quick salt-and-rest step for the vegetables is a small but smart move, drawing out excess moisture so the pesto clings to every slice instead of pooling at the bottom of the bowl. The result is bright, punchy, and refreshing — the kind of salad that actually tastes like something rather than a compromise. Candida-conscious eating can feel restrictive when it comes to dressings and sauces, since so many store-bought options sneak in sugars, vinegars, or fermented ingredients. This pesto uses lemon juice for acidity instead, which keeps the flavor lively without the concerns. It works beautifully as a light lunch, a starter, or a side dish alongside simply cooked proteins.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!