Anti Inflammatory Smoky Paprika Watercress and Cucumber Salad
Peppery watercress, cool cucumber rounds, and paper-thin radishes come together in a salad that looks stunning and tastes even better. The real star is the dressing — smoked paprika and cumin give it a warm, earthy depth that you just don't expect from a simple vinaigrette, while fresh lemon juice and a touch of raw honey keep everything bright and balanced. Extra virgin olive oil ties it all together, and since it's the base of the dressing rather than an afterthought, every leaf gets properly coated. Toasted pumpkin seeds add a satisfying crunch and a boost of plant-based goodness that makes this feel like a complete dish rather than a side. Each of these ingredients pulls its weight from an anti-inflammatory standpoint — olive oil, leafy greens, seeds, and spices like cumin and paprika are all well-regarded for their beneficial compounds. The whole thing comes together in under ten minutes and serves four, making it an easy weeknight win or an impressive addition to a dinner spread. Toss it right before serving so the watercress stays crisp 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
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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