MSG Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrasts — peppery watercress, cool cucumber rounds, and crisp radishes all come together under a smoky, citrus-forward dressing that genuinely wakes up your palate. The smoked paprika and cumin give it a warmth and depth that feels almost grilled, without any actual heat required. Every single ingredient here is naturally free of added glutamates, so there's no label-scanning or second-guessing — just whole, clean produce and pantry staples you can trust. The dressing comes together in one bowl with a quick whisk, and toasting the pumpkin seeds in a dry skillet takes only a couple of minutes but adds a satisfying nuttiness and crunch that makes the whole dish feel complete. A pinch of cayenne is optional if you want a little extra kick, but the smoked paprika alone carries plenty of personality. Serve it immediately after tossing so the watercress stays bright and the seeds keep their 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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