Brazil Nut Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrast — peppery watercress, cool cucumber rounds, and paper-thin radishes all come together under a smoky, citrus-forward dressing that genuinely makes you want to eat your greens. The smoked paprika and cumin give the vinaigrette a warm, earthy depth that feels far more complex than the short ingredient list suggests. A touch of honey rounds out the heat, and if you're feeling bold, a pinch of cayenne brings just enough of a kick to keep things interesting. Toasted pumpkin seeds add a satisfying crunch and a nutty richness without any of the cross-contamination concerns that can come with packaged nut toppings — every ingredient here is straightforward and easy to verify. The whole thing comes together in minutes, making it an ideal weeknight side or a light lunch that actually feels like a treat. Serve it immediately after tossing so the watercress stays crisp and the seeds hold 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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