Brazil Nut Free Pomegranate & Mint Watercress Salad
This vibrant salad is a feast for the eyes before it even hits the table — jewel-bright pomegranate arils, crisp cucumber rounds, and peppery watercress all piled together with torn fresh mint. The combination of textures is genuinely exciting: tender greens, juicy bursts of pomegranate, and toasted walnuts that add a warm, nutty crunch in every bite. Toasting the walnuts in a dry skillet for just a couple of minutes makes a real difference, coaxing out a deeper, richer flavor that elevates the whole bowl. The dressing is where things get interesting — a bright lemon and olive oil base gets a subtle earthiness from ground turmeric and a gentle sweetness from raw honey, pulling every element of the salad together. For anyone navigating tree nut concerns, it's worth knowing that walnuts are the only nut in this recipe and brazil nuts are nowhere near it, making it a genuinely safe and satisfying choice without any ingredient substitutions required. It comes together in minutes, looks stunning on the table, and tastes like something you'd order at a nice restaurant — only you made it yourself.
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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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