Pescatarian Pesto-Walnut Watercress and Cucumber Salad

Total time18 min

Prep time15 min

Cook time3 min

Pescatarian Pesto-Walnut Watercress and Cucumber Salad

Fresh, peppery watercress and cool cucumber slices make a stunning base, and the homemade pesto vinaigrette ties everything together with bright lemon, fragrant basil, and a gentle kick of garlic. The dressing comes together in a blender in under a minute, so this is genuinely weeknight-friendly despite feeling like something you'd order at a nice restaurant. Toasting the walnuts in a dry skillet before scattering them over the top is a small step that pays off big — it deepens their flavor and adds a satisfying crunch against the tender greens. Shaved Parmesan finishes the whole thing with a salty, nutty richness that makes every bite feel complete. Since the entire dish is built from produce, nuts, olive oil, and cheese, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds required. Serve it immediately after tossing so the watercress stays crisp and the vinaigrette stays vibrant.

About Fig

Fig 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
Violife 100% Dairy Free Just Like Parmesan Cheese Alternative Sister River Foods Parma Vegan Parmesan Original 7 oz Simple Truth™ Plant-Based Non-Dairy Parmesan Style Cheez Good Planet Foods Plant-Based Cheese Parmesan Shreds, Gluten Free Violife 100% Vegan Just Like Shaved Parmesan Cheese Alternative
See all
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

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!