Seed Oil Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, clean flavors — peppery watercress, cool cucumber, and crisp radishes come together in a way that feels refreshing and genuinely satisfying. The real star is the smoky paprika dressing, whisked together with extra virgin olive oil, fresh lemon juice, cumin, and a touch of raw honey for just enough sweetness to balance the heat. Skipping industrial seed oils is one of those goals that sounds simple until you realize how many bottled dressings and restaurant salads quietly sneak them in — here, every drop of fat comes from cold-pressed olive oil, so you know exactly what you're eating. Toasted pumpkin seeds add a nutty crunch that makes this feel like a complete dish rather than a side thought. A dry skillet and a few minutes of stirring is all it takes to bring those pepitas to golden, fragrant perfection. Toss everything together right before serving and the dressing clings beautifully to every leaf and slice without wilting the greens.
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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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