Paleo Pomegranate & Mint Watercress Salad
This salad is a stunning mix of peppery watercress, cool cucumber, jewel-bright pomegranate arils, and fragrant torn mint — finished with toasted walnuts for a satisfying crunch in every bite. The golden turmeric dressing, whisked together with olive oil, fresh lemon juice, and a touch of raw honey, ties everything together with a bright, slightly earthy warmth that feels anything but ordinary. Toasting the walnuts in a dry skillet for just a couple of minutes is a small step that makes a big difference, coaxing out a deeper, nuttier flavor that elevates the whole bowl. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or swap anything out — it just works, naturally. The dressing comes together in under a minute, and the salad itself is assembled in one large bowl, making this as low-effort as it is impressive. It's the kind of dish that looks like you spent real time on it, which makes it perfect for both a quick weeknight side and a dinner party 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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