Lactose Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes get a serious upgrade here, tossed in a vibrant, dairy-free basil pesto that comes together in minutes. Traditional pesto often leans on parmesan for depth, but this version skips the cheese entirely and lets fresh basil, parsley, garlic, and lemon juice do all the heavy lifting — and honestly, you won't miss a thing. The quick salt-and-rest step draws out excess moisture from the vegetables first, so the pesto clings to every slice instead of pooling at the bottom of the bowl. That bright-green sauce is loose enough to coat generously but still has real herb texture, which makes each bite feel fresh and lively rather than heavy. It's the kind of salad that looks impressive on a platter but requires almost zero effort, with nothing but whole, clean ingredients from start to finish. Scatter a few torn basil leaves over the top before serving and it's genuinely stunning.
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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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