Carrageenan Free Pomegranate & Mint Watercress Salad
Peppery watercress, jewel-bright pomegranate arils, cool cucumber, and torn fresh mint come together in a salad that looks stunning on the table and tastes even better than it looks. The toasted walnuts add a warm, nutty crunch that ties every bite together, and the golden turmeric dressing — whisked from olive oil, fresh lemon juice, and a touch of raw honey — gives the whole bowl a subtly earthy brightness. Every single ingredient here is whole and unprocessed, which matters when you're avoiding carrageenan, a thickener and stabilizer that sneaks into a surprising number of bottled dressings and packaged salad kits. Making the dressing from scratch takes about two minutes and puts you completely in control of what goes into it. The result is a vibrant, restaurant-worthy salad with zero guesswork about hidden additives. It comes together fast, requires no cooking beyond a quick skillet toast for the walnuts, and is best served the moment it's dressed so the watercress stays crisp and lively.
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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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