Walnut and Cress Salad

This yummy Plant-Based Walnut and Cress salad is super simple to make and is delicious with the plant-based aduki bean burgers and sweet potato chips, or with the plant-based falafel. You can also eat on its own with some crunchy wholemeal bread and spicy bean pate.

I’ve made it here with a simple lemon juice dressing, but it’s also good with balsamic vinegar and honey mustard dressing. You can find more info about some oil free salad dressings here.

I hope you find it as tasty as I do.

Let me know how you get on making it by leaving me a comment below.

If you like it, please share with your friends and family. Thank you!

Walnut and Cress Salad

Plant-Based Walnut and Cress Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 -2


  • Mixing bowl
  • Pyrex roasting dish


  • 1/2 punnet cress washed
  • 10 whole walnuts roasted in the oven for about 10 minutes
  • 1 handful fresh baby spinach leaves rinsed and spun
  • 1 handful baby watercress rinsed and spun
  • juice from half a fresh lemon
  • 10 baby plum tomatoes halved
  • freshly ground black pepper to taste
  • pinch of Maldon sea salt
  • 1 avocado


  • Mix together the baby spinach and baby watercress leaves in a bowl, then transfer to a serving bowl.
  • Add the halved baby plum tomatoes to the salad, then add the cress and the roasted walnut halves.
  • Squeeze your fresh lemon juice over the salad and if using, a pinch of Maldon sea salt over the baby tomatoes and the freshly ground pepper over the whole salad.
  • Serve with the plant-based falafel or plant-based aduki bean burgers.

To finish up…

If you like this recipe, please take a moment to SHARE it with your friends and family, just use the buttons on the left. Hopefully you will and so I’ll give you a big THANK YOU in anticipation.

Let me know how you get on making my plant-based walnut and cress salad.

Thank you!