Almond Free Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, herbaceous showstopper that brings together peppery watercress, cool cucumber slices, toasted walnuts, and shaved Parmesan in one gorgeous bowl. The real magic is the pesto vinaigrette ā a blender-quick sauce built from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil that coats every leaf with bold, nutty flavor. Because the dressing leans on walnuts rather than almonds or almond-based products, it's a completely safe and satisfying option for anyone avoiding that particular tree nut. Toasting the walnuts in a dry skillet before scattering them over the top adds a warm, golden crunch that takes the whole dish to another level. The lemon zest and a pinch of red pepper flakes give the vinaigrette a little brightness and heat that keeps each bite interesting. It comes together with minimal equipment and no complicated technique, making it just as practical as it is impressive on the table.
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Learn more āIngredients
4 servings
For the salad
- Ā½ 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
- Ā¼ 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
- Ā¼ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the Ā½ cup raw walnut halves (for the salad) and toast, stirring frequently, until fragrant and lightly golden, about 2ā3 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, Ā¼ 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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