Turkey Free Pesto-Walnut Watercress and Cucumber Salad
This salad is bright, peppery, and packed with texture — the kind of dish that looks impressive but comes together with minimal effort. Toasted walnut halves add a warm, nutty crunch that plays beautifully against the cool, crisp cucumber slices and the slightly bitter bite of fresh watercress. The real star is the pesto vinaigrette, blended from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — it's herbaceous, zippy, and coats every leaf in the most satisfying way. Shaved Parmesan scattered over the top brings a salty, savory finish that ties everything together. Because this recipe is built entirely around fresh produce, nuts, and pantry staples, there's no need to scrutinize deli labels or worry about processed proteins sneaking into your meal. It works equally well as a light lunch on its own or as a vibrant side alongside your main course. Serve it immediately after tossing so the watercress stays crisp and the vinaigrette stays fresh and glossy.
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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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