Soy Free Basil-Pesto Radish & Cucumber Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp cucumber rounds and peppery radish slices brought together by a loose, herb-forward pesto that's bright green and absolutely gorgeous on the plate. The homemade pesto skips pine nuts and cheese entirely, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil to build a sauce that's punchy, aromatic, and completely plant-based. That matters because so many store-bought pestos and dressings sneak in unexpected additives, and making it from scratch in a food processor means you know exactly what's going in. The quick salting step is a small but brilliant move — letting the vegetables rest and release their liquid before dressing them keeps everything crisp rather than watery. The result is a salad that actually holds up and tastes intentional, not just thrown together. Torn fresh basil scattered over the top at the end adds one last hit of fragrance that makes the whole dish feel restaurant-worthy. Whether you're serving it as a light side or a refreshing starter, this one is easy to pull off and hard not to go back for seconds.
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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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