Xanthan Gum Free Basil-Pesto Radish & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

Xanthan Gum Free Basil-Pesto Radish & Cucumber Salad

This vibrant salad is a celebration of peak-season produce — cool cucumber rounds and peppery radish slices tossed in a punchy, herb-forward pesto that comes together in minutes. The homemade basil-parsley sauce is built entirely from whole, recognizable ingredients: fresh herbs, garlic, lemon juice, and good olive oil, with zero stabilizers or thickeners in sight. That matters more than you might think, because many store-bought pestos and dressings quietly rely on additives to hold their texture together. Here, the olive oil does all the work on its own, streaming into the food processor to create a loose, coarse sauce that clings beautifully to every slice. A quick salt-and-rest step draws out excess moisture from the vegetables first, so the pesto stays bright and bold rather than watery. The result is a salad that's refreshing, a little zesty, and just bold enough to hold its own alongside grilled proteins or a spread of mezze. Torn fresh basil scattered over the top at the end is a small touch that makes it look genuinely stunning on the table.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
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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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