Low Iodine Pomegranate & Mint Watercress Salad
Bright, peppery watercress meets juicy pomegranate arils, cool cucumber, and fragrant torn mint 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 everything together beautifully. Managing iodine intake can make salad dressings tricky, since many bottled versions sneak in iodized salt or unexpected additives — here, the dressing is whisked together from scratch using extra-virgin olive oil, fresh lemon juice, raw honey, and a pinch of fine sea salt, so you stay firmly in control of what goes in. Ground turmeric gives the vinaigrette a subtle earthiness and a gorgeous golden hue without any of the usual concerns. Every ingredient in this bowl is naturally low in iodine, making it a genuinely stress-free choice rather than a compromise. Toss it together right before serving so the watercress stays crisp and the colors stay vivid — this one is as good for a weeknight dinner as it is for impressing guests.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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