Chestnut Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, fresh flavors — peppery watercress, cool cucumber rounds, and crisp radishes come together in a way that feels both light and satisfying. The real star is the smoky paprika dressing, a whisked blend of olive oil, lemon juice, cumin, and a touch of honey that coats every leaf with warm, earthy depth. A pinch of cayenne gives it a gentle kick if you're in the mood for a little heat. Toasted pumpkin seeds add a nutty crunch on top, and because they're toasted right in a dry skillet, you get that golden, popped texture without any fuss. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, whole-food cooking. It comes together in minutes and is best served immediately so the greens stay crisp and the seeds keep their satisfying bite. Whether you're building a weeknight side or a light lunch, this one punches well above its weight.
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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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