Low Sugar Pesto-Walnut Watercress and Cucumber Salad
This salad is bright, peppery, and packed with texture — the kind of dish that feels indulgent without a single gram of added sweetness anywhere in sight. Peppery watercress and cool, crisp cucumber slices form the base, while a homemade pesto vinaigrette made from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil ties everything together with real, whole-food flavor. Toasting the walnuts in a dry skillet before scattering them over the top is a small step that makes a big difference, drawing out their natural richness and adding a satisfying crunch. The shaved Parmesan on top brings a salty, savory finish that makes this feel far more substantial than a simple green salad. Because every component is made from scratch, there's no need to scrutinize store-bought dressings for hidden sweeteners — you know exactly what's in the bowl. It comes together quickly and works beautifully as a starter, a light lunch, or a fresh side alongside grilled proteins.
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Learn more →Ingredients
4 servings
For the salad
- ½ cup raw walnut halves
- 5 oz watercress, thick stems trimmed
- 1 english cucumber, thinly sliced
- 1 oz parmesan, shaved
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
- 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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