Almond Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, smoky flavor packed into something light and refreshing. Peppery watercress meets cool cucumber rounds and crisp radishes, then gets tossed in a smoked paprika and cumin dressing that has just enough honey to balance the heat. The whole thing comes together in minutes, making it perfect for a quick lunch or a stunning starter that looks far more impressive than the effort involved. Toasted pumpkin seeds add a satisfying crunch on top, and since every ingredient here is naturally tree-nut-free, there's no need to scrutinize labels or worry about hidden almond oils sneaking into your bowl. The dressing is whisked together from pantry staples — olive oil, lemon juice, and warm spices — so you're fully in control of what goes in. Serve it immediately after tossing so the watercress stays lively and the seeds keep their crunch.
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Learn more →Ingredients
4 servings
For the salad
- ¼ cup raw pumpkin seeds (pepitas)
- 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
- 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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