Vegetarian 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 stunning as it tastes. The real star is the smoked paprika dressing, a whisked blend of olive oil, lemon juice, cumin, and a touch of honey that brings warmth and depth without any heat source required. A pinch of cayenne is optional, so you can dial the kick up or down depending on who's at the table. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a nutty crunch that makes every bite feel intentional and satisfying. Everything here is naturally plant-based, so there's no need to swap or substitute a single ingredient — it's genuinely effortless to keep meat-free. Toss it right before serving so the watercress stays lively and the seeds hold their crunch. It works beautifully as a light lunch on its own or as a bright, bold side alongside almost anything.
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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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