Dairy Free Basil-Pesto Radish & Cucumber Salad
This vibrant salad is a celebration of fresh, bold flavors — crisp cucumber rounds and peppery radish slices brought together by a loose, herb-packed basil pesto that clings to every piece. The pesto here skips the traditional parmesan entirely, relying instead on fragrant basil, flat-leaf parsley, bright lemon juice, and good extra-virgin olive oil to build real depth without any dairy at all. That quick salt-and-rest step for the vegetables is a small but brilliant move, drawing out excess moisture so the pesto coats everything evenly rather than turning watery in the bowl. The result is a salad that tastes far more complex than its ingredient list suggests — herby, garlicky, and just tangy enough to keep you going back for another forkful. It works beautifully as a light lunch on its own or as a fresh, punchy side alongside grilled proteins or grain bowls. Torn basil scattered over the top at the end adds a little extra color and aroma that makes the whole platter look genuinely impressive.
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!