Low Sodium Smoky Paprika Watercress and Cucumber Salad

Total time18 min

Prep time15 min

Cook time3 min

Low Sodium Smoky Paprika Watercress and Cucumber Salad

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Ingredients

4 servings

For the salad

¼ cup raw pumpkin seeds (pepitas)
KIND Raw Pumpkin Seeds Now Foods Raw Pumpkin Seeds Raw - 1 lb Seed Aurora Natural Organic Raw Pumpkin Seeds, 10 oz Raw Pumpkins Seeds Raw Pumpkin Seeds
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5 oz watercress, thick stems removed
1 english cucumber, thinly sliced into rounds
3 radishes, thinly sliced
2 tbsp fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp smoked paprika
½ tsp ground cumin
½ tsp raw honey
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, freshly ground
1 pinch cayenne pepper (optional)

Instructions

1
Heat a dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
2
In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, cumin, honey, salt, black pepper, and cayenne (if using) until the dressing is smooth and uniform in color.

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