Red Meat Allergy Friendly Smoky Paprika Watercress and Cucumber Salad
Peppery watercress, cool cucumber, and paper-thin radishes come together in a salad that feels genuinely refreshing and a little bit bold. The real star is the smoked paprika and cumin dressing — whisked together with lemon juice, olive oil, and a touch of honey, it delivers a warm, smoky depth that makes every bite interesting. Toasted pumpkin seeds add a satisfying crunch and a nutty richness that rounds out the whole bowl beautifully. Everything here is naturally plant-based and built entirely from whole, unprocessed ingredients, so there's no need to scrutinize labels for hidden animal proteins or worry about cross-contact with red meat. It comes together in just a few minutes of active prep, making it an easy weeknight side or a light standalone lunch. The optional pinch of cayenne is a small move that pays off big if you like a little heat lingering at the back of your throat.
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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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