High Fructose Corn Syrup Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumber rounds and peppery radishes get tossed in a vibrant, herb-forward pesto that comes together entirely in a food processor — no cooking required. The pesto itself is built from fresh basil, parsley, garlic, lemon juice, and olive oil, which means every single ingredient is whole and recognizable, with zero processed sweeteners hiding in the mix. That matters more than you might think, because store-bought dressings and jarred pestos are notorious for sneaking in sweetened additives that have no business being in a salad. Salting the vegetables first and letting them rest draws out excess moisture, so the pesto clings beautifully to every slice instead of pooling at the bottom of the bowl. The result is bright, a little sharp from the lemon and radish, and deeply savory in a way that feels far more impressive than the effort involved. Scatter some torn fresh basil over the top before serving and it looks like something you'd order at a nice restaurant.
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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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