Coconut Free Pomegranate & Mint Watercress Salad
This vibrant salad is a showstopper — peppery watercress, cool cucumber, jewel-bright pomegranate arils, and fragrant torn mint all come together in one bowl that looks as stunning as it tastes. The toasted walnuts add a warm, nutty crunch that makes every bite feel satisfying rather than just virtuous. A quick whisk of olive oil, fresh lemon juice, honey, and ground turmeric pulls the whole thing into a bright, golden dressing with just enough earthiness to balance the sweet-tart fruit. Every single ingredient here is naturally free from coconut in any form — no coconut oil, no coconut aminos, no hidden coconut-derived emulsifiers that sneak into so many store-bought dressings. That makes this an easy, confident choice when you need to avoid it without sacrificing flavor or freshness. It comes together in minutes and is best served right away, so the watercress stays lively and the walnuts keep their crunch.
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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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