Red Meat Allergy Friendly Pesto-Walnut Watercress and Cucumber Salad
Peppery watercress, cool cucumber, and toasted walnuts come together in a salad that feels genuinely restaurant-worthy without much effort at all. The real star is the pesto vinaigrette — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, it coats every leaf with bright, herby flavor. Toasting the walnut halves in a dry skillet before scattering them on top adds a warm, nutty crunch that makes the whole thing feel more substantial. Shaved Parmesan finishes it off with just enough salty richness to balance the lemon zest's zing. Because this dish is built entirely around plants, nuts, and dairy, it naturally sidesteps any concern about red meat or hidden meat-based ingredients — no swaps or substitutions needed. It's the kind of salad that works as a light lunch on its own or as a stunning starter alongside your favorite grain or pasta dish.
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
Chef's tipMatch 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!