Peanut Free Pomegranate & Mint Watercress Salad
This vibrant salad is a showstopper — peppery watercress, cool cucumber rounds, jewel-bright pomegranate arils, and fragrant torn mint all come together in one bowl that looks as good as it tastes. The toasted walnuts add a warm, nutty crunch that ties every bite together, and a quick two-to-three-minute toast in a dry skillet is all it takes to bring out their depth. The golden turmeric dressing is bright and lively, with fresh lemon juice and a touch of raw honey balancing the earthiness in a way that feels anything but ordinary. Every ingredient here is naturally free from peanuts, so there's no label-scanning or substitution stress — just straightforward, wholesome produce and pantry staples. It's the kind of salad that works equally well as a light lunch or an elegant starter when you want something that genuinely impresses. Toss it right before serving so the watercress stays crisp 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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