Dairy Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrast — peppery watercress, cool cucumber rounds, and paper-thin radishes all come together in a bowl that looks as stunning as it tastes. The real star is the smoky, warmly spiced dressing, where smoked paprika and cumin meet bright lemon juice and a touch of honey for a balance that's bold without being heavy. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — just straightforward, confident cooking. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a nutty crunch that makes this feel like a complete dish rather than a simple side. The dressing comes together in one small bowl with a quick whisk, and the whole salad is tossed and ready to go in minutes. Serve it immediately after adding the seeds so everything stays crisp and the pepitas keep their satisfying bite. It's the kind of salad that converts people who think salads are boring.
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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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