Oats Free Pesto-Walnut Watercress and Cucumber Salad
This vibrant salad is a serious crowd-pleaser — peppery watercress and cool, crisp cucumber slices get tossed in a silky homemade pesto vinaigrette that's bright with fresh basil, lemon zest, and a whisper of garlic. Toasted walnut halves add a warm, nutty crunch on top, while shaved Parmesan brings just enough salty richness to tie everything together. The pesto dressing comes together in a blender in under a minute, making this feel far more impressive than the effort involved. For anyone navigating grain sensitivities, this kind of recipe is a genuine relief — every single ingredient here is naturally free of oats and oat derivatives, with no swaps or substitutions required. Store-bought dressings and pre-made pestos can be surprisingly tricky to vet, so blending your own from scratch puts you fully in control. Serve it immediately after tossing so the watercress stays lively and the walnuts keep their satisfying crunch.
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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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