Turkey 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 in a bowl that looks as stunning as it tastes. The real star is the smoked paprika and cumin dressing, which brings a warm, earthy depth that feels almost smoky-grilled without any heat touching the greens. A drizzle of raw honey rounds out the lemon and spice, keeping the whole thing balanced rather than sharp. Toasted pumpkin seeds add a satisfying crunch and a subtle nuttiness that makes this feel like a complete dish rather than a simple side. Everything here is naturally free from poultry in any form — no hidden proteins, no processed deli additions, just clean, whole ingredients you can feel good about. It comes together in minutes, which makes it perfect for a quick weeknight starter or a fresh addition to a weekend spread. Serve it immediately after tossing so the watercress stays bright 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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