Lupin Free Pomegranate & Mint Watercress Salad
Peppery watercress, jewel-bright pomegranate arils, cool cucumber, and fragrant torn 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 plays beautifully against the crisp greens and juicy bursts of pomegranate. A simple whisked dressing of olive oil, fresh lemon juice, honey, turmeric, and black pepper ties everything together with a golden, lightly tangy finish. Every single ingredient here is naturally free from lupin — no flour blends, no legume-based fillers, nothing to second-guess — so you can dress and serve with total confidence. This is the kind of salad that works as a vibrant starter, a light lunch, or a showstopping side at a dinner party. Toss it together just before serving so the watercress stays lively and the dressing coats every leaf perfectly.
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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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