BHA & BHT Free Smoky Paprika Watercress and Cucumber Salad
This bright, peppery salad is the kind of dish that looks effortless but tastes like you actually tried. Crisp cucumber rounds and thinly sliced radishes nestle into a bed of fresh watercress, finished with toasted pumpkin seeds that add a satisfying crunch and a subtle nuttiness. The real star is the smoky, warmly spiced dressing — a whisked blend of extra virgin olive oil, fresh lemon juice, smoked paprika, and cumin that coats every leaf in something genuinely craveable. Avoiding synthetic preservatives like BHA and BHT can be trickier than it sounds, since they hide in packaged dressings, seasoning blends, and even some oils — but every single ingredient here is whole, fresh, and straightforward. Raw honey adds just a touch of sweetness to balance the heat from the optional cayenne, and toasting the pepitas in a dry skillet takes only a few minutes but makes a noticeable difference in flavor. Toss it all together right before serving and you've got a salad that's vibrant, clean, and genuinely satisfying rather than an afterthought on the plate.
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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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