Eggless Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrasts — 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 get balanced by bright lemon juice and a touch of raw honey for just enough sweetness. Everything here is built from whole, straightforward ingredients, so there's no need to scan labels for hidden egg-based emulsifiers or creamy add-ins that can sneak into store-bought dressings. Toasting the pumpkin seeds in a dry skillet for a couple of minutes is a small step that pays off big — they turn golden and nutty, adding a satisfying crunch to every forkful. A pinch of cayenne gives the whole thing a gentle kick if you're in the mood for a little heat. Toss it right before serving so the watercress stays crisp and the seeds keep their snap. It's the kind of salad that actually earns its place as the main event, not just a side thought.
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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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