Turmeric Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, fresh flavors — peppery watercress, cool cucumber rounds, crisp radishes, and a smoky, tangy dressing that ties everything together beautifully. The smoked paprika does serious heavy lifting here, delivering that warm, earthy depth that makes the whole bowl feel satisfying rather than just virtuous. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a nutty crunch that takes the texture from good to genuinely craveable. For anyone navigating a sensitivity to a certain bright yellow spice, this recipe is a breath of fresh air — the dressing is built entirely around smoked paprika, cumin, lemon juice, and a touch of honey, so there's nothing hidden to worry about. The ingredient list is short, the steps are straightforward, and the whole thing comes together in minutes. Serve it immediately after tossing so the watercress stays lively and the seeds keep their satisfying 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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