Low Sodium Pesto-Walnut Watercress and Cucumber Salad

Total time18 min

Prep time15 min

Cook time3 min

Low Sodium Pesto-Walnut Watercress and Cucumber Salad

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Ingredients

4 servings

For the salad

½ cup raw walnut halves
Diamond of California Walnuts Chopped - 8 Oz Diamond of California Shelled Walnuts, 16 oz Fisher Walnut Halves & Pieces Fisher Chef's Naturals Walnut Halves & Pieces Nature's Eats Shelled Walnuts
See all
5 oz watercress, thick stems trimmed
1 english cucumber, thinly sliced
1 oz parmesan, shaved
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For the pesto vinaigrette

1 cup fresh basil leaves, loosely packed
¼ cup raw walnut halves
1 small garlic clove
3 tbsp extra-virgin olive oil, plus more for drizzling
1 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 pinch red pepper flakes (optional)

Instructions

1
Heat a dry skillet over medium heat. Add the ½ cup raw walnut halves (for the salad) and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
2
In a small food processor or blender, combine the basil, ¼ cup raw walnuts (for the vinaigrette), garlic clove, lemon juice, lemon zest, salt, black pepper, and red pepper flakes, if using. Pulse until the mixture is finely chopped and uniform.

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