Rice 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 surprisingly bold. The real star is the smoked paprika dressing — whisked together with cumin, lemon juice, 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 grain-free and built entirely from fresh produce, pantry spices, and good olive oil, so there's nothing hidden to second-guess. It comes together in minutes with no cooking beyond a quick toast of the seeds in a dry skillet. Serve it immediately after tossing so the watercress stays vibrant and the seeds keep their crunch — this one doesn't wait around, and honestly, neither will your guests.
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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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