Coconut Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, fresh flavors — peppery watercress, cool cucumber, and crisp radishes come together in a way that feels both light and genuinely satisfying. The real star is the smoky paprika dressing, a punchy blend of olive oil, lemon juice, cumin, and a touch of honey that coats every leaf and slice beautifully. Toasted pumpkin seeds add a nutty crunch on top that makes the whole bowl feel complete. Every single ingredient here is naturally free from coconut in any form — no coconut oil, no coconut aminos, no hidden derivatives — so you can dress and toss with total confidence. Many store-bought dressings and "healthy" salads sneak in coconut-derived ingredients, but this one is built entirely from straightforward pantry staples. It comes together in just a few minutes and is best served right away while the seeds are still crisp and the greens are fresh. Whether it's a weeknight side or a light lunch, this salad delivers serious flavor without any compromise.
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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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