
Peppery watercress, cool cucumber, and paper-thin radishes come together in a salad that feels genuinely refreshing rather than like an afterthought. The real magic is in the dressing — smoked paprika and cumin give it a warm, earthy depth that you wouldn't expect from something so light, while fresh lemon juice keeps everything bright and lively. Raw honey rounds out the heat without tipping into sweetness, and a pinch of cayenne is there if you want a little extra kick. Every ingredient here is whole, minimally processed, and easy on the digestive system, which is exactly what makes this kind of bowl such a smart choice when you're being intentional about what you eat. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a satisfying crunch and a dose of plant-based goodness that makes the salad feel genuinely substantial. Toss everything together right before serving so the watercress stays crisp and the seeds hold their texture. It's the kind of dish that looks impressive on the table but comes together with almost no effort at all.
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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.
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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