Turkey Free Basil-Pesto Radish & Cucumber Salad
This vibrant salad is a celebration of fresh herbs and crisp vegetables, with thinly sliced cucumbers and radishes coated in a bright, homemade basil-parsley pesto that comes together in minutes. The quick salt-and-rest step draws out just enough moisture from the vegetables so the pesto clings beautifully to every slice rather than pooling at the bottom of the bowl. That loose, coarse green sauce — built from fresh basil, parsley, garlic, lemon juice, and good olive oil — has a punchy, garden-fresh flavor that store-bought versions simply can't match. It's naturally free from any poultry products, with zero need to scrutinize labels or worry about hidden meat-based ingredients sneaking into your dressing. The whole thing is plant-forward and refreshing, making it an ideal side for warm-weather meals or a light lunch on its own. Scatter a few torn basil leaves over the top before serving and it looks like something straight off a restaurant menu.
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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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