
This vibrant salad is exactly the kind of dish that makes eating well feel genuinely exciting rather than like a compromise. Peppery watercress, cool cucumber rounds, and paper-thin radishes come together in a bowl that's as beautiful to look at as it is refreshing to eat. The real star is the dressing — smoked paprika and cumin give it a warm, earthy depth that you don't usually expect from a simple vinaigrette, while fresh lemon juice and extra virgin olive oil keep everything bright and clean. A touch of raw honey rounds out the heat without making it sweet, and if you want a little extra kick, the optional cayenne delivers. Toasted pumpkin seeds add a satisfying crunch and a subtle nuttiness that ties the whole thing together. Every ingredient here — the olive oil, the fresh herbs, the seeds, the vegetables — fits naturally into a plant-forward, whole-food way of eating without any substitutions or workarounds required. It comes together in minutes and is best served right away while the greens are still crisp and the seeds still have their snap.
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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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