Sesame 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 plays beautifully against the juicy burst of the pomegranate, and the whole thing comes together in minutes. The dressing is a simple whisk of olive oil, lemon juice, honey, turmeric, and black pepper — bright, slightly earthy, and completely free of any sesame oil or tahini that can sneak into store-bought vinaigrettes. That matters more than you might think, since sesame has a way of hiding in dressings and spice blends under names that aren't always obvious on a label. Every single ingredient here is straightforward and easy to verify, so you can toss this together with total confidence. Serve it immediately after dressing so the watercress stays lively and the walnuts keep their satisfying crunch.
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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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