Nightshade Free Pomegranate & Mint Watercress Salad
Peppery watercress, cool cucumber, jewel-bright pomegranate arils, and torn fresh 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 ties every bite together, and the golden turmeric dressing — whisked up with lemon juice, honey, and olive oil — gives the whole bowl a bright, slightly earthy finish. For anyone navigating a nightshade-free lifestyle, salads can feel like a minefield of hidden tomatoes, peppers, and paprika-spiked dressings, but every single ingredient here is naturally in the clear. The dressing skips the usual suspects entirely and leans on turmeric and black pepper for depth instead, so there's no need to swap or substitute anything. It comes together in just a few minutes once the walnuts are toasted, making it an easy choice for a weeknight side or a showstopper addition to a dinner spread. Serve it immediately after tossing so the watercress stays crisp and the colors stay vivid.
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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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