Macadamia Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a serious crowd-pleaser — peppery watercress, cool cucumber rounds, and paper-thin radishes all come together in a bowl that looks as good as it tastes. The real star is the smoky paprika dressing, a whisked blend of olive oil, lemon juice, cumin, honey, and a hint of cayenne that gives every leaf a warm, slightly spicy kick. Toasted pumpkin seeds add a satisfying crunch and a nutty depth without any of the tree-nut concerns that can make salad toppings tricky to navigate. The seeds are toasted right in a dry skillet in just a couple of minutes, so you get that fresh, golden flavor without relying on any pre-packaged nut mixes. Everything here is straightforward and naturally free from macadamia nuts — no swaps needed, no labels to scrutinize. It comes together fast, making it an easy go-to for weeknight dinners or a fresh, impressive side at your next gathering. Serve it immediately after tossing so the watercress stays crisp and the seeds keep their satisfying snap.
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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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