Wheat Free Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, bold bowl of fresh flavors that feels like something you'd order at a nice bistro but comes together with minimal effort in your own kitchen. Peppery watercress and cool, crisp cucumber slices make a stunning base, and the homemade pesto vinaigrette ties everything together with herby, garlicky depth. The dressing is built entirely from basil, walnuts, garlic, lemon, and olive oil — no pasta, no grains, nothing that would trip up anyone avoiding wheat. Toasting the walnut halves before scattering them over the top is a small step that makes a big difference, adding a warm, nutty crunch that plays beautifully against the delicate shaved Parmesan. Because the vinaigrette is blended from scratch, you sidestep the hidden wheat fillers and thickeners that sneak into so many store-bought dressings. It's the kind of salad that works as a light lunch on its own or as an impressive starter when you have people over — elegant without being fussy.
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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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