MSG Free Pomegranate & Mint Watercress Salad
This vibrant salad is a feast for the eyes before it even hits the table — deep ruby pomegranate arils, bright green watercress, and cool cucumber rounds all piled together with torn fresh mint. The peppery bite of watercress plays beautifully against the sweet-tart burst of pomegranate, while toasted walnuts add a warm, nutty crunch that ties everything together. The dressing is nothing more than olive oil, fresh lemon juice, honey, turmeric, and a pinch of salt and pepper — every single ingredient is clean and whole, with absolutely no flavor enhancers or additives hiding in the mix. That matters more than people realize, since bottled dressings and pre-seasoned toppings are some of the sneakiest sources of hidden glutamates in an otherwise simple salad. Here, you whisk the dressing yourself in about a minute, so you know exactly what's going in. The golden turmeric gives the vinaigrette a gorgeous color and a subtle earthiness that makes this feel like so much more than a side dish. Toss it together right before serving and enjoy it while the leaves are still crisp and the walnuts still have their toasty warmth.
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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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