Lupin Free Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, fresh showstopper that brings together peppery watercress, cool cucumber slices, toasted walnuts, and shaved Parmesan — all tied together with a silky homemade pesto vinaigrette. The dressing is blended from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, giving you that classic pesto punch without any of the store-bought mystery ingredients that can sneak in unwanted additives. For anyone navigating lupin sensitivities, packaged dressings and pre-made pestos are often the trickiest category to shop safely — making a from-scratch vinaigrette like this one a genuinely smart move. Toasting the walnuts in a dry skillet before scattering them over the top takes only a few minutes and adds a warm, nutty depth that makes the whole salad feel more substantial. The lemon zest and a pinch of red pepper flakes keep things lively, so every bite has a little brightness and a little heat. It comes together quickly and looks impressive enough to serve at a dinner party or bring to a potluck without any fuss.
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!