Eggless Pesto-Walnut Watercress and Cucumber Salad
This vibrant salad is all about bold, fresh flavors layered together in the most satisfying way — peppery watercress, cool cucumber, toasted walnuts, and a silky homemade pesto vinaigrette that ties everything together. The dressing is blended from scratch using fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, so it has that bright, herby punch you just can't get from a bottle. Toasting the walnuts in a dry skillet before adding them to the salad is a small step that makes a big difference, bringing out a warm, nutty depth that plays beautifully against the crisp greens. Shaved Parmesan adds a salty, savory finish that makes this feel like something you'd order at a nice restaurant rather than throw together at home. Since the whole dish is built around produce, nuts, and cheese, there are no eggs hiding in the dressing or anywhere else — just clean, whole ingredients from start to finish. It comes together quickly and is best served right away while the watercress is still perky and the walnuts still have their crunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!