Gelatin Free Pesto-Walnut Watercress and Cucumber Salad
Bright, peppery watercress meets cool cucumber slices in a salad that feels genuinely restaurant-worthy without much effort at all. The real star is the homemade pesto vinaigrette — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — which coats every leaf in something far more interesting than a standard dressing. Toasting the walnut halves in a dry skillet before scattering them on top adds a warm, nutty crunch that plays beautifully against the crisp cucumber and delicate shaved Parmesan. Because every component here is a whole, recognizable ingredient, you never have to second-guess what's in it — no hidden additives, no mystery stabilizers, just clean produce and pantry staples. It's the kind of salad that converts skeptics, especially when that lemony, herby dressing hits the table and everyone wants to know what's in it. Serve it immediately so the watercress stays lively and the walnuts keep their satisfying snap.
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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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