Shellfish Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrast — peppery watercress, cool cucumber rounds, and paper-thin radishes all come together in a bowl that looks as striking as it tastes. The real star is the smoky paprika dressing, a whisked blend of olive oil, lemon juice, cumin, and a touch of honey that delivers warmth and brightness in every bite. A pinch of cayenne gives it just enough edge if you're in the mood for a little heat. Toasted pumpkin seeds get scattered over the top for a satisfying crunch that makes this feel like a complete dish rather than a simple side. Every ingredient here is naturally free from shellfish and seafood of any kind, so there's no label-scanning or substitution stress involved — just fresh, whole produce and pantry staples. It comes together in minutes and is best served right away while the seeds are still crisp and the greens are perfectly dressed.
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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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