Capsaicin Free Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, herbaceous showstopper that layers peppery watercress, cool cucumber slices, toasted walnuts, and shaved Parmesan under a silky homemade pesto vinaigrette. The dressing comes together in a blender with fresh basil, raw walnuts, garlic, lemon juice, and olive oil ā no store-bought shortcuts needed, which means you have full control over every ingredient that goes in. For anyone avoiding capsaicin, the red pepper flakes listed in the recipe are explicitly marked optional and easy to leave out entirely, keeping the whole dish completely heat-free without sacrificing any of its depth or complexity. Toasting the walnuts in a dry skillet for just a couple of minutes adds a warm, nutty crunch that makes the salad feel far more substantial than a simple green toss. The lemon zest and fresh lemon juice brighten everything up and give the pesto vinaigrette a lively, almost citrusy finish that pairs beautifully with the mild bitterness of the watercress. It comes together quickly and looks elegant enough to serve at a dinner party, but it's honestly just as satisfying as a weekday lunch.
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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)
Can be omittedred pepper flakes
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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