Ginger 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 striking as it tastes. The real star is the smoky paprika dressing, a whisked blend of olive oil, lemon juice, cumin, and a touch of honey that brings warmth and brightness in equal measure. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that makes this feel like a complete dish rather than a simple side. Because ginger can sneak into so many spiced dressings and pre-made vinaigrettes, building your own from scratch here is the smartest move — every ingredient is straightforward and easy to verify. The smoked paprika does the heavy lifting on bold flavor, so you never miss what isn't there. Toss it right before serving so the watercress stays lively 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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