Lactose Free 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 smoked paprika and cumin dressing, a bold, smoky vinaigrette built on olive oil and fresh lemon juice that coats every leaf with deep, warm flavor. A touch of honey rounds out the heat, and if you want a little extra kick, a pinch of cayenne takes it somewhere even more exciting. Toasted pumpkin seeds add a satisfying crunch and a nutty richness that makes this feel like a complete dish rather than a simple side. The whole thing is naturally free of dairy in any form — no hidden cream, no butter, no cheese — so it works beautifully without any substitutions or label-checking. It comes together in minutes and is best served right away while the seeds are still crisp and the greens are fresh and lively.
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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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