Yeast Free Basil-Pesto Radish & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Yeast Free Basil-Pesto Radish & Cucumber Salad

Crisp cucumbers and peppery radishes get a serious upgrade when tossed in a vibrant, herb-forward pesto that comes together in minutes. The dressing is built entirely from fresh basil, parsley, garlic, lemon juice, and olive oil — no nutritional yeast, no fermented ingredients, nothing that could sneak in unwanted leavening agents or yeast derivatives. That makes it a genuinely clean, fuss-free option for anyone navigating a yeast-free lifestyle without sacrificing bold flavor. Salting the vegetables first and letting them rest is a small but smart step that draws out excess moisture, so the pesto clings to every slice instead of pooling at the bottom of the bowl. The result is bright, garlicky, and refreshing — the kind of salad that disappears fast at a dinner table. It works beautifully as a light lunch on its own or as a punchy side alongside grilled proteins or grain dishes.

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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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