Artificial Food Coloring Free Pesto-Walnut Watercress and Cucumber Salad
This vibrant salad is a study in fresh, bold flavors — peppery watercress, cool cucumber, toasted walnuts, and a silky homemade pesto vinaigrette that ties everything together beautifully. Every single ingredient here is exactly what it says it is: real basil, raw walnuts, good olive oil, lemon, and a little garlic. There's no bottled dressing, no pre-made pesto, and no processed shortcuts that might sneak in synthetic dyes or artificial additives. The pesto vinaigrette comes together in a blender in under a minute, and toasting the walnuts in a dry skillet adds a warm, nutty depth that makes this feel far more special than a simple salad has any right to. Shaved Parmesan on top gives it a salty, savory finish that makes every bite feel complete. It's the kind of dish that looks impressive on a platter but asks very little of you in the kitchen — a genuine win for weeknight dinners or a casual gathering.
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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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