Artificial Flavors Free Pesto-Walnut Watercress and Cucumber Salad
Fresh, vibrant, and built entirely from real whole ingredients, this salad is a bright standout on any table. Peppery watercress and cool cucumber slices get tossed in a homemade pesto vinaigrette blended from fresh basil, raw walnuts, garlic, lemon juice, and good extra-virgin olive oil ā nothing synthetic, nothing from a packet. That dressing is the real star: blitzed smooth in a food processor, it coats every leaf with herby, garlicky flavor that no bottled dressing could replicate. Toasted walnut halves add a warm, nutty crunch on top, while shaved Parmesan brings a salty, savory finish that ties the whole bowl together. Because every component is made from scratch with recognizable pantry staples, you never have to second-guess what's actually in your food. It comes together quickly and looks stunning on a platter, making it just as fitting for a weeknight dinner as it is for a dinner party spread.
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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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