Eosinophilic Esophagitis Friendly Basil-Pesto Radish & Cucumber Salad
Crisp cucumber rounds and paper-thin radish slices get tossed in a vibrant, herb-forward pesto that comes together entirely in a food processor — no cooking required. The pesto skips the usual pine nuts and cheese entirely, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil to deliver serious depth of flavor. That matters a lot when you're managing eosinophilic esophagitis, since so many classic pesto recipes lean on ingredients that can trigger a reaction. A quick salt-and-rest step draws out excess moisture from the vegetables first, so the pesto clings beautifully rather than pooling at the bottom of the bowl. The result is bright, cooling, and a little peppery from the radishes — the kind of salad that tastes far more impressive than the effort involved. It works equally well as a light lunch or a fresh side alongside a simple protein, and the whole thing comes together with just a handful of clean, whole ingredients you can feel confident about.
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!