Spice Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes get a vibrant makeover here, coated in a bright, herb-forward pesto that comes together in minutes. The dressing is built entirely from fresh basil, parsley, garlic, lemon juice, and olive oil — no dried spice blends, no chili flakes, no hidden heat — making it a genuinely reliable choice for anyone navigating spice sensitivities. That quick salting step draws out excess moisture from the vegetables first, so the pesto clings beautifully to every slice instead of pooling at the bottom of the bowl. The result is something that looks and tastes far more impressive than the ingredient list would suggest: glossy, jewel-toned rounds with a coarse, aromatic sauce that's herby and bright without any burn. It works equally well as a light lunch, a side dish at a summer gathering, or a refreshing starter when you want something cool and clean-tasting. Torn fresh basil scattered over the top at the end adds a little extra fragrance that really makes the whole thing pop.
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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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