Gluten Free Basil-Pesto Radish & Cucumber Salad
This bright, herby salad is the kind of dish that looks like it came from a restaurant but comes together with just a food processor and a handful of fresh ingredients. Thinly sliced cucumbers and radishes get a quick salt rest to draw out excess moisture, which means the pesto clings to every slice instead of pooling at the bottom of the bowl. The homemade pesto is the real star here — blended from fresh basil, parsley, garlic, lemon juice, and good olive oil, it's vibrant and loose enough to coat without being heavy. Because every single ingredient is naturally free of gluten, there's no need to scrutinize labels or worry about hidden additives sneaking into your dressing. It's a refreshing reminder that eating this way doesn't mean sacrificing flavor or texture. Serve it as a light lunch, a side at a summer cookout, or a starter that disappears before the main course even hits the table.
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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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