Mold Detox Friendly Basil-Pesto Radish & Cucumber Salad
Crisp cucumber rounds and peppery radish slices come together in a salad that feels light and refreshing but punches well above its weight in flavor. The real star is a vibrant, herb-forward pesto made entirely from fresh basil, parsley, garlic, lemon juice, and olive oil — no nuts, no cheese, no aged or fermented ingredients that can be problematic when you're working to reduce your mold load. That clean ingredient list is exactly what makes this dish such a reliable go-to: every component is straightforward, whole, and easy to verify. Salting the vegetables first and letting them rest draws out excess moisture, so the pesto clings beautifully to each slice rather than pooling at the bottom of the bowl. The lemon juice brightens everything and keeps the sauce a gorgeous, vivid green. It comes together quickly and works equally well as a light lunch or a side dish alongside a simple protein. Torn fresh basil scattered over the top at the end is a small touch that makes the whole plate look and taste like something you'd order at a 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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