Low Iodine Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes get an herby makeover here, coated in a vibrant homemade pesto that comes together in minutes. The salting step is a small but smart move — it draws out excess moisture so the vegetables stay snappy and the pesto clings to every slice instead of pooling at the bottom of the bowl. That bright green sauce is built from fresh basil, parsley, garlic, lemon juice, and olive oil, which means no cheese, no nuts, and no iodine-heavy add-ins that can make store-bought pestos a minefield for anyone watching their iodine intake. Everything here is straightforward produce and pantry staples, so you can dress this salad with confidence. The result is light, fresh, and punchy — the kind of side dish that looks impressive on a platter but asks almost nothing of you in the kitchen. A scatter of torn basil on top makes it feel finished and a little fancy without any extra effort.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the salad
- 2 medium english cucumbers, thinly sliced into rounds
- 1 bunch radishes (about 10–12), thinly sliced
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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!