Oats Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumber rounds and paper-thin radish slices come together in a salad that's as vibrant to look at as it is to eat. The real star is the homemade basil pesto — blitzed with fresh parsley, garlic, lemon juice, and good olive oil until it's a loose, coarse, brilliantly green sauce that clings to every slice. A quick salt-and-rest step draws out excess moisture from the vegetables first, so the pesto actually coats them rather than sliding off into a puddle at the bottom of the bowl. The whole thing is naturally free from grains of any kind, which means there's no need to scrutinize labels or worry about hidden fillers sneaking into your dressing. It comes together with just a food processor and a colander — no stovetop, no fuss. Torn fresh basil scattered over the top at the end makes it look like something you'd order at a nice restaurant, even though it took almost no effort to pull off.
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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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