Beef Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, fresh flavors that wake up your palate without any fuss. Peppery watercress forms the base, layered with cool cucumber rounds, crisp radishes, and a scatter of fresh parsley for a combination that feels lively and light. The real star is the smoky paprika and cumin dressing — whisked together with lemon juice, olive oil, and a touch of honey, it delivers a warm, earthy depth that makes a simple salad feel genuinely exciting. Toasted pumpkin seeds add a satisfying crunch and a subtle nuttiness that ties everything together beautifully. Every single ingredient here is naturally plant-based and free from any animal proteins, so there's zero guesswork about what's in your bowl. It comes together in just a few easy steps, making it a perfect weeknight side or a standout addition to any spread.
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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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