Pecan Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, fresh flavors — peppery watercress, crisp cucumber rounds, and paper-thin radishes come together in a way that feels both light and seriously satisfying. The real star is the smoked paprika and cumin dressing, which brings a warm, earthy depth that makes a simple green salad feel anything but ordinary. A drizzle of honey and a squeeze of fresh lemon balance the spice beautifully, rounding out every bite. Toasted pumpkin seeds add the perfect crunch on top, and because this recipe leans on pepitas rather than tree nuts, you can enjoy that satisfying texture without any concern about cross-contact from the usual suspects. The dressing comes together in one small bowl with a quick whisk, and the whole salad is ready to serve in minutes. It's the kind of dish that works as a bright starter, a light lunch, or a stunning side alongside grilled proteins. Serve it immediately after tossing so the watercress stays crisp and the seeds keep their crunch.
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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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