Pescatarian Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrasts — 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 the vinaigrette a warm, earthy depth that feels almost smoky-grilled without any actual heat source, while a touch of honey rounds out the citrus just enough to keep things balanced. Toasting the pumpkin seeds in a dry skillet is a small step that pays off big, adding a nutty crunch and a subtle richness that makes every bite more interesting. The whole thing is plant-forward and completely seafood-free, which means it works beautifully as a standalone lunch or as a fresh, bold side alongside your favorite fish dish. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden meat-based additives or sneaky anchovies in a bottled dressing. Toss it right before serving so the watercress stays lively and the seeds keep their crunch — this one doesn't like to wait around.
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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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