Cinnamon Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, smoky flavor without a trace of the warm spice that so many dressings and spice blends sneak in. Peppery watercress, cool cucumber rounds, and paper-thin radishes come together in a bowl that looks as stunning as it tastes. The dressing is where the magic happens — smoked paprika and cumin bring real depth and a subtle earthiness, while fresh lemon juice keeps everything bright and lively. A touch of raw honey rounds out the acidity without tipping into sweetness. Toasted pumpkin seeds add a satisfying crunch and a nutty richness that makes this feel like a complete dish rather than a simple side. Everything comes together quickly with just a skillet and a whisk, so it's an easy win for a weeknight or a dinner party spread. Serve it immediately after tossing so the greens stay crisp and the seeds hold 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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