Cashew Free Pesto-Walnut Watercress and Cucumber Salad
This salad is bright, peppery, and packed with texture — the kind of dish that feels fancy enough for a dinner party but comes together with minimal effort. Peppery watercress and cool, crisp cucumber slices make a refreshing base, while toasted walnut halves add a warm, nutty crunch that ties everything together. The real star is the pesto vinaigrette, blended from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — it's herbaceous, zippy, and far more interesting than anything you'd pour from a bottle. Because the dressing is made entirely from scratch in a food processor, you have full control over every ingredient, which means no hidden nuts or surprise additives to worry about. Shaved Parmesan scattered over the top adds a salty, savory finish that makes each bite feel complete. Serve it immediately after tossing so the greens stay lively and the walnuts keep their satisfying crunch.
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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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