Wheat Free Smoky Paprika Watercress and Cucumber Salad
This vibrant salad is a study in contrast — peppery watercress, cool cucumber rounds, and crisp radishes all come together under a smoky, citrus-forward dressing that genuinely wakes up your palate. The smoked paprika and cumin give the vinaigrette a warm, earthy depth that feels far more complex than the short ingredient list suggests. A touch of honey rounds out the heat, and if you want a little extra kick, a pinch of cayenne takes it somewhere really exciting. Toasted pumpkin seeds add a satisfying crunch and a nutty richness that makes this feel like a complete dish rather than a simple side. Every single component here is naturally free of wheat, so there's no need to scrutinize labels or swap anything out — it just works as written. Toss it together right before serving so the watercress stays lively and the seeds keep their snap. It's the kind of salad that converts people who claim they don't like salad.
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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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