Citric Acid Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, clean flavors — peppery watercress, cool cucumber, and crisp radishes come together in a way that feels fresh and satisfying without being fussy. The real star is the smoky paprika dressing, which layers smoked paprika, cumin, a touch of honey, and a whisper of cayenne into something genuinely crave-worthy. For anyone navigating a citric acid restriction, the dressing skips vinegar entirely and leans on fresh lemon juice instead, keeping the brightness natural and straightforward. Toasting the pumpkin seeds in a dry skillet takes just a couple of minutes, but it adds a nutty, golden crunch that makes the whole bowl feel more substantial. Everything comes together quickly — a simple whisk, a gentle toss, and you're done. It's the kind of salad that works as a light lunch on its own or as a stunning side next to grilled proteins or roasted vegetables.
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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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