Mushroom Free 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 every element together — just a couple of minutes in a dry skillet transforms them into something genuinely special. A golden turmeric-lemon dressing whisked with raw honey and good olive oil brings a subtle earthiness and a little zing that makes the whole bowl pop. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — this one works exactly as written. It comes together in minutes, making it an ideal choice for a weeknight side or a dish you want to bring to a gathering without any fuss. Serve it immediately after tossing so the watercress stays crisp and the dressing stays vibrant.
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!