Wheat Free Basil-Pesto Radish & Cucumber Salad
This vibrant salad is a celebration of fresh, crisp vegetables and a punchy herb sauce that comes together in minutes. Thinly sliced cucumbers and radishes get a quick salt rest to draw out excess moisture, which means every bite stays bright and snappy rather than watery. The homemade basil-parsley pesto is blended with garlic, lemon juice, and good olive oil — no nuts, no cheese, no grains — just a loose, vivid green sauce that clings beautifully to each slice. Because the pesto is made entirely from scratch in a food processor, there's no need to scrutinize store-bought labels for hidden wheat-based additives or thickeners. The result is a dish that feels restaurant-worthy but requires almost no cooking at all. Scatter a few torn basil leaves over the top before serving and it looks as stunning as it tastes.
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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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