Celery 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 in a bowl that looks as stunning as it tastes. The real star is the smoky paprika dressing, a whisked blend of olive oil, lemon juice, cumin, and a touch of honey that brings warmth and brightness in every bite. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that makes this feel like a complete dish rather than a simple side. For anyone navigating a celery-free lifestyle, salads can be a minefield — many store-bought dressings and pre-mixed greens sneak in celery seed or celery extract as a flavoring. Here, every single ingredient is straightforward and easy to verify, so you can toss this together with total confidence. The dressing comes together in one small bowl, the seeds toast up in just a couple of minutes, and the whole thing is ready to serve immediately — no marinating, no fuss. It's the kind of fresh, flavor-forward salad that earns a permanent spot in your weekly rotation.
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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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