Gelatin Free Smoky Paprika Watercress and Cucumber Salad
Peppery watercress, cool cucumber rounds, and paper-thin radishes come together in a salad that feels both refreshing and boldly flavored. The real star is the smoky paprika dressing — whisked together with cumin, lemon juice, and a touch of honey, it gives every bite a warm, slightly earthy depth that you just don't expect from a simple green salad. Toasted pumpkin seeds add a satisfying crunch and a nutty richness that makes this feel like a complete dish rather than a side thought. Every single ingredient here is naturally free from animal-derived setting agents, so there's no label-checking or ingredient substitution required — just straightforward, whole-food cooking. The dressing comes together in one bowl in under a minute, and the seeds toast up in just a few minutes on the stovetop, making the whole thing genuinely quick to pull off. Serve it immediately after tossing so the watercress stays vibrant and the seeds keep 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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