Carrageenan Free Smoky Paprika Watercress and Cucumber Salad
Peppery watercress, cool cucumber rounds, and paper-thin radishes come together in a salad that feels both refreshing and boldly flavored. The real star is the smoked paprika and cumin dressing — whisked together with fresh lemon juice, a touch of raw honey, and good olive oil, it coats every leaf with a warm, smoky depth that makes this anything but a boring side salad. Toasted pumpkin seeds add a satisfying crunch and a nutty richness that rounds out the whole bowl beautifully. For anyone navigating carrageenan concerns, this recipe is a natural fit because every single ingredient is whole and unprocessed — no store-bought dressings, no dairy alternatives, no packaged add-ins that might sneak in that common thickener. You're working entirely from scratch, which means full control and zero guesswork. The dressing comes together in one small bowl in under a minute, and the seeds toast up in just a few minutes on the stovetop. Serve it immediately after tossing so the watercress stays vibrant 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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