Soy 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 under a smoky, citrus-forward dressing that genuinely wakes up your palate. The smoked paprika and cumin give the vinaigrette a warm, earthy depth that you wouldn't expect from something this light and fresh. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a satisfying crunch and a subtle nuttiness that ties the whole bowl together. Every single ingredient here is naturally free from soy, so there's no label-scanning or ingredient substitution required — just straightforward, clean cooking. The dressing comes together with a quick whisk of olive oil, lemon juice, honey, and spices, making this an effortless option for a weeknight side or a lunch that actually feels special. Serve it immediately after tossing so the watercress stays crisp and the seeds keep their crunch.
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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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