Nitrate & Nitrite Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrast — peppery watercress, cool cucumber rounds, and paper-thin radishes all come together under a dressing that punches well above its weight. The smoked paprika and cumin give it a deep, almost campfire-like warmth that you'd never expect from something this fresh and light. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a nutty crunch that makes every bite more interesting. The whole thing is dressed with olive oil, fresh lemon juice, and a touch of raw honey, so there's nothing processed or cured hiding in the ingredient list — just clean, whole-food flavor from start to finish. That matters a lot when you're avoiding preserved meats and packaged shortcuts that often sneak in unwanted additives. Everything here is exactly what it looks like, which is honestly refreshing. Toss it together and serve immediately so the greens stay crisp and the seeds keep their satisfying bite.
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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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