Xanthan Gum Free Smoky Paprika Watercress and Cucumber Salad
Fresh, vibrant, and built entirely from whole ingredients, this peppery watercress salad is the kind of dish that looks impressive on the table but comes together in minutes. Crisp cucumber rounds, paper-thin radishes, and bright parsley give it great texture and color, while toasted pumpkin seeds add a satisfying crunch that makes every bite interesting. The real star is the smoked paprika dressing — a whisked blend of olive oil, lemon juice, cumin, honey, and a pinch of cayenne that delivers a warm, smoky depth you wouldn't expect from something so simple. Because the dressing is made entirely from scratch with pantry staples, there's no need to scrutinize store-bought bottles for hidden additives or thickeners that can sneak into pre-made vinaigrettes. Toasting the pepitas in a dry skillet for just a couple of minutes unlocks a nutty richness that ties the whole salad together beautifully. Serve it immediately after tossing so the watercress stays lively 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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