Chicken Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a masterclass in bold, fresh flavors — peppery watercress, cool cucumber, and crisp radishes come together in a way that feels both light and deeply satisfying. The real star is the smoky paprika and cumin dressing, whisked together with bright lemon juice and a touch of honey for a balance that hits every note at once. Toasted pumpkin seeds add a nutty crunch that makes each bite feel complete, and they come together in just a few minutes in a dry skillet. Every single ingredient here is plant-based and naturally free from poultry, so there's no label-reading or substitution stress involved — just straightforward, wholesome cooking. The dressing clings beautifully to the watercress leaves, so you get that smoky warmth in every forkful rather than pooling at the bottom of the bowl. It's the kind of salad that works as a stunning starter or a light standalone meal, and it comes together fast enough to feel effortless even on a busy weeknight.
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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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