Chicken Free Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, herbaceous showstopper that proves greens don't have to be boring. Peppery watercress and cool, crisp cucumber slices get tossed in a homemade pesto vinaigrette that's blended with fresh basil, raw walnuts, garlic, lemon juice, and a hit of zest — it's punchy, fragrant, and genuinely better than anything from a bottle. Toasted walnut halves add a warm, nutty crunch on top, while shaved Parmesan brings just enough salty richness to tie everything together. The whole thing comes together in one bowl with minimal fuss, making it an easy win for a weeknight side or a lunch that actually feels special. Every ingredient here is naturally free of poultry, so there's no substituting or swapping required — just straightforward, plant-forward cooking that delivers big flavor. Serve it immediately after tossing so the watercress stays 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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