Coconut Free Pesto-Walnut Watercress and Cucumber Salad
Peppery watercress, cool cucumber, toasted walnuts, and shaved Parmesan come together in a salad that feels genuinely restaurant-worthy without much effort at all. The real star is the pesto vinaigrette ā a blender-quick sauce built from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil that coats every leaf in bright, herby flavor. Walnuts pull double duty here, blended into the dressing for richness and toasted whole for crunch on top, so every bite has a little textural contrast. Many store-bought pesto dressings sneak in unexpected oils or additives, but making it from scratch with these straightforward ingredients means you know exactly what's going into the bowl. The lemon zest gives the whole thing a lift that keeps it from feeling heavy, and the optional pinch of red pepper flakes adds just enough warmth if you want it. It comes together fast, looks stunning on a platter, and is the kind of salad that actually disappears at the table.
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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)
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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