Pescatarian Pomegranate & Mint Watercress Salad
This vibrant salad is a showstopper that tastes as good as it looks, layering peppery watercress, cool cucumber, jewel-bright pomegranate arils, and fragrant torn mint into something that feels genuinely special. The toasted walnuts add a warm, nutty crunch that ties every bite together — just a few minutes in a dry skillet and they're transformed. The golden turmeric dressing is the real secret weapon here, whisking together olive oil, fresh lemon juice, and honey into something bright, slightly earthy, and completely addictive. It's the kind of dish that works beautifully as a starter or a light lunch, and it comes together in almost no time at all. Since every ingredient is whole and plant-forward, this fits naturally into a pescatarian lifestyle without any substitutions or workarounds required. Serve it immediately after tossing so the watercress stays lively and the dressing doesn't wilt the leaves — freshness is everything with a salad this good.
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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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