Tree Nut Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrasts — peppery watercress, cool cucumber rounds, and paper-thin radishes all come together under a smoky, citrus-forward dressing that genuinely makes you want to eat your greens. The smoked paprika and cumin give the vinaigrette a warm, earthy depth that feels far more interesting than your average lemon-olive oil situation, while a touch of honey rounds out the heat just enough. Toasted pepitas add a satisfying crunch and a subtle nuttiness without a single tree nut in sight, making this a genuinely safe and delicious option for anyone navigating that allergy. Cross-contamination from packaged nut-based toppings is a real concern with store-bought salads and dressings, so building this one from scratch puts you fully in control. The whole thing comes together in minutes — just toast the seeds, whisk the dressing, and toss — so it works equally well as a quick weeknight side or a fresh starter for a dinner party. Serve it immediately after dressing to keep the watercress bright and the cucumbers crisp.
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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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