Fructose Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumber rounds and peppery radish slices come together in a salad that's as vibrant to look at as it is to eat. The real star is the homemade herb pesto — a bright, coarse blend of fresh basil, parsley, garlic, lemon juice, and good olive oil that coats every slice in bold, garden-fresh flavor. Salting the vegetables first and letting them rest draws out excess moisture, so the pesto clings rather than pools, giving you a properly dressed salad instead of a watery one. Managing fructose intake often means scanning labels for sneaky additives and high-fructose ingredients hiding in store-bought dressings, but this pesto is made entirely from whole, straightforward ingredients with nothing processed in sight. The garlic adds a gentle punch, the lemon keeps things lively, and the radishes bring just enough bite to balance the cool cucumber. It comes together quickly and works beautifully as a light side or a refreshing starter when you want something that feels a little more special than a basic green salad.
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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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