Nightshade Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes get an unexpected glow-up when tossed in a vibrant, herb-forward pesto that comes together in minutes. The dressing skips pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, and lemon juice blended with good olive oil — so the flavor is bright and grassy without any of the usual add-ins. For anyone navigating a nightshade-free lifestyle, salads can feel like a minefield of hidden tomatoes, peppers, and paprika-spiked dressings, but every single ingredient here is completely in the clear. The quick salt-and-rest technique draws out excess moisture from the vegetables first, which means the pesto clings beautifully to each slice rather than pooling at the bottom of the bowl. The result is a salad that feels genuinely restaurant-worthy — cool, herby, and just a little bit peppery from the radishes. It works as a light lunch on its own or as a stunning side next to grilled fish or chicken.
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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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