High Fructose Corn Syrup Free Smoky Paprika Watercress and Cucumber Salad
Peppery watercress, cool cucumber, and paper-thin radishes come together in a salad that feels fresh and a little bold all at once. The real star is the smoky, cumin-laced dressing — whisked together with extra virgin olive oil, fresh lemon juice, and a touch of raw honey — which gives every bite a warm, earthy depth without any sweetness that lingers too long. That raw honey is key here: it's a clean, minimally processed swap that keeps the dressing balanced while steering completely clear of the corn-derived sweeteners that sneak into so many bottled dressings and condiments. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a satisfying crunch and a nutty richness that makes this feel like a proper composed salad rather than an afterthought. Everything is made from scratch with whole, recognizable ingredients, so you know exactly what's going into the bowl. It comes together quickly and looks genuinely beautiful on the table — the kind of salad people actually ask about.
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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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