Walnut Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is all about bold, fresh flavors — peppery watercress, cool cucumber rounds, and crisp radishes come together in a way that feels both light and genuinely satisfying. The real star is the smoky paprika dressing, a whisked blend of olive oil, lemon juice, cumin, and a touch of honey that coats every leaf with warm, earthy depth. A pinch of cayenne gives it a subtle kick if you're in the mood for a little heat. Toasted pumpkin seeds add the perfect crunch on top, making this salad feel complete without relying on any tree nuts whatsoever — so you can toss it together with total confidence. The whole thing comes together in one bowl with minimal prep, and because every ingredient is straightforward and easy to verify, there's no second-guessing labels or worrying about hidden allergens. Serve it immediately after tossing so the greens stay crisp and the seeds keep their satisfying snap.
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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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