Pork 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 boldly spiced dressing that genuinely earns its keep. The smoked paprika and cumin give the vinaigrette a warm, earthy depth that feels far more complex than the short ingredient list suggests. A touch of honey balances the brightness of fresh lemon juice, and that optional pinch of cayenne is there if you want a little heat creeping in at the finish. Toasted pumpkin seeds add a satisfying crunch and a subtle nuttiness that makes this feel like a complete dish rather than a simple side. Every single ingredient here is naturally free of pork and pork derivatives, so there's no label-scanning or substitution stress — just straightforward, clean cooking. It comes together in minutes and is best served right away while the seeds are still crisp and the greens are fresh and lively.
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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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