Cinnamon Free Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, herbaceous showstopper that brings together peppery watercress, cool cucumber slices, toasted walnuts, and shaved Parmesan in a way that feels both fresh and satisfying. The real magic is the pesto vinaigrette — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, it coats every leaf with bold, nutty flavor. Toasting the walnuts in a dry skillet first is a small step that pays off big, adding a warm, golden depth that makes the whole dish feel more considered. For anyone navigating spice sensitivities, this recipe is naturally free of warming spices and relies entirely on herbs, citrus, and a pinch of red pepper flakes that you can easily leave out. Everything comes together without any fussy techniques — just a blender, a skillet, and a large bowl. It's the kind of salad that works as a light lunch on its own or as an elegant starter alongside something heartier.
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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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