Rice Free Basil-Pesto Radish & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Rice Free Basil-Pesto Radish & Cucumber Salad

Crisp cucumbers and peppery radishes get an herby makeover in this vibrant salad that's as refreshing as it is bold. The real star is the homemade basil-parsley pesto — blitzed with garlic, lemon juice, and good olive oil until it's loose, bright green, and packed with flavor. Salting the vegetables first draws out excess moisture, so the pesto clings to every slice instead of pooling at the bottom of the bowl. It's a smart technique that takes only ten minutes of patience and makes a real difference in the final texture. Since every component here is naturally grain-free, there's no need to swap anything out or second-guess a single label — just fresh produce and pantry staples doing exactly what they should. This one works beautifully as a light lunch, a side for grilled proteins, or an impressive addition to a spread where you want something that looks as good as it tastes.

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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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