Almond Free Pomegranate & Mint Watercress Salad
This vibrant salad is the kind of dish that looks like it took serious effort but comes together in just a few easy steps. Peppery watercress forms the base, layered with cool cucumber rounds, jewel-bright pomegranate arils, and torn fresh mint for a combination that's as beautiful as it is refreshing. Toasting the walnuts in a dry skillet before adding them to the bowl is a small step that makes a big difference, coaxing out a deep, nutty aroma that anchors the whole dish. The golden turmeric dressing — whisked together with olive oil, lemon juice, and a touch of honey — ties every element together with a bright, slightly earthy finish. For anyone navigating tree nut concerns specifically around almonds, this recipe leans on walnuts instead, so you get that satisfying crunch without any of the worry. It's the kind of salad that works as a light lunch, an impressive starter, or a colorful side at a dinner party. Toss it right before serving to keep the watercress crisp and the flavors at their liveliest.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz watercress, thick stems trimmed
- 1 english cucumber, thinly sliced into rounds
- ¾ cup pomegranate arils
- ½ cup fresh mint leaves, torn
- ⅓ cup raw walnuts
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
Instructions
- 1
Heat a dry skillet over medium heat. Add the walnuts 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 bowl, whisk together the olive oil, lemon juice, honey, turmeric, black pepper, and salt until the dressing is smooth and emulsified.
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