Sesame Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrast — peppery watercress, cool cucumber, and paper-thin radishes all come together under a smoky, warmly spiced dressing that genuinely makes you want to eat your greens. The smoked paprika and cumin give the vinaigrette a depth that feels almost grilled, while a touch of honey rounds out the heat from the optional cayenne. Toasted pumpkin seeds add a satisfying crunch and a nutty richness without any of the cross-contamination concerns that come with tahini-based dressings or sesame-topped salads you'd find at a restaurant. Every single ingredient here is naturally free of sesame, so there's no label-scanning or substitution stress — just straightforward, beautiful produce and pantry staples. The dressing comes together in one bowl with a quick whisk, and the whole thing is ready to serve the moment you scatter those golden pepitas on top. It's the kind of salad that works as a light lunch, a dinner party starter, or a bright side dish alongside almost anything off the grill.
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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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