Cashew Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, fresh contrasts — peppery watercress, cool cucumber rounds, and crisp radishes come together in a way that feels light but genuinely satisfying. The real star is the smoky paprika dressing, a punchy whisk-together blend of olive oil, lemon juice, cumin, and a touch of honey that coats every leaf with warm, earthy flavor. A pinch of cayenne gives it just enough heat to keep things interesting without overwhelming the freshness of the greens. Toasted pumpkin seeds add a nutty crunch on top, making this salad feel complete and substantial — no cashews, no tree nut blends, no second-guessing store-bought dressings with mystery ingredients. Everything here is straightforward and whole, so you know exactly what's going into the bowl. It comes together in minutes and is best served right away while the seeds are still crisp and the dressing is fresh. Whether it's a quick weekday lunch or a side dish that steals the show at dinner, this one is hard to beat.
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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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