Anti Inflammatory Pesto-Walnut Watercress and Cucumber Salad
This vibrant salad is a masterclass in fresh, feel-good eating — peppery watercress and cool cucumber slices tossed in a bright, herby pesto vinaigrette that you blitz together in minutes. Every single ingredient here pulls its weight from an anti-inflammatory standpoint: walnuts are loaded with omega-3 fatty acids, extra-virgin olive oil brings its well-documented benefits, and fresh basil and lemon add a punch of antioxidants alongside real flavor. The dressing does double duty as a pesto and a vinaigrette, blending basil, raw walnuts, garlic, lemon juice, and olive oil into something silky and deeply savory. Toasting the walnuts in a dry skillet before scattering them over the top takes about two minutes and makes a noticeable difference — they turn fragrant and golden in a way that elevates the whole bowl. Shaved Parmesan finishes everything off with a salty, nutty edge that ties the flavors together beautifully. It serves four and comes together fast enough for a weeknight, but looks polished enough to bring to a dinner party without a second thought.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!