Gut Friendly Pomegranate & Mint Watercress Salad
This vibrant salad is a genuine crowd-pleaser that looks stunning on the table and tastes even better than it looks. Peppery watercress forms the base, layered with cool cucumber rounds, jewel-bright pomegranate arils, and torn fresh mint for a combination that feels both refreshing and deeply satisfying. Toasting the walnuts in a dry skillet for just a couple of minutes unlocks a rich, nutty depth that takes the whole bowl to another level. The dressing is where the gut-friendly magic really happens — extra-virgin olive oil, fresh lemon juice, raw honey, and a pinch of turmeric and black pepper come together into something bright, anti-inflammatory, and genuinely delicious. Every ingredient here is whole, unprocessed, and chosen with digestive wellness in mind, so there's no need to second-guess labels or swap anything out. Toss it together right before serving to keep the watercress crisp and the flavors lively. It works beautifully as a light lunch on its own or alongside a simple protein for a more complete meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!