Oats Free Smoky Paprika Watercress and Cucumber Salad
Peppery watercress, cool cucumber rounds, and paper-thin radishes come together in a salad that feels both refreshing and boldly flavored. 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 green salad, while fresh lemon juice keeps everything bright and lively. A drizzle of raw honey rounds out the heat just enough to make the whole thing dangerously snackable. Toasted pumpkin seeds add a satisfying crunch and a nutty richness that makes this feel like a complete dish rather than a side thought. Every single ingredient here is naturally free from oats and oat-derived additives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. Toss it together and serve immediately so the watercress stays crisp and the seeds keep their crunch. It's the kind of salad that converts people who claim they don't like salad.
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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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