Mediterranean Diet Friendly Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, bold celebration of fresh ingredients — peppery watercress and cool cucumber slices tossed in a homemade pesto vinaigrette that pulls double duty as both dressing and flavor powerhouse. The vinaigrette comes together in a blender with fresh basil, raw walnuts, garlic, lemon juice, and good extra-virgin olive oil, hitting every note you want from a Mediterranean-style dish: herbaceous, tangy, and rich without being heavy. Toasting the walnut halves in a dry skillet before scattering them over the top adds a warm, nutty crunch that makes every bite more interesting. Shaved Parmesan finishes the whole thing with a salty, savory edge that ties the flavors together beautifully. This kind of salad is exactly what eating well is supposed to look like — whole ingredients, healthy fats, and nothing processed in sight. It comes together quickly and looks stunning on a platter, making it just as fitting for a weeknight dinner as it is for entertaining.
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!