Legume Free Pesto-Walnut Watercress and Cucumber Salad
Peppery watercress and cool, crisp cucumber make a stunning base for a salad that feels far more special than the effort involved. The real star is the pesto vinaigrette — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blended into a silky, herbaceous dressing that coats every leaf beautifully. Toasted walnut halves add a warm, nutty crunch on top, while shaved Parmesan brings just enough salty richness to pull everything together. For anyone avoiding legumes, this one is naturally in the clear — no beans, lentils, or peanuts anywhere in the ingredient list, just whole, clean components you can feel good about. The pesto vinaigrette comes together in a blender in under a minute, making this an impressive dish that requires almost no hands-on time. Serve it immediately after tossing so the watercress stays bright and the walnuts keep their satisfying 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!