Low Sugar Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber salad is the kind of dish that looks impressive but comes together with almost no effort. The star of the show is the blended dressing — toasted pumpkin seeds, bright lemon juice, and earthy turmeric create a creamy, slightly grainy texture that clings beautifully to every cucumber slice. Because the dressing is built entirely from whole, real ingredients, there's no need to scan labels for hidden sweeteners or sugary additives that sneak into so many store-bought dressings. Salting the cucumbers and patting them dry before tossing is a small step that makes a big difference, keeping the dressing from getting watery and ensuring every bite stays bold and flavorful. Fresh dill and scallion greens add a herby, oniony lift that balances the richness of the seeds and oil perfectly. It's the kind of side salad that works just as well alongside grilled fish on a weeknight as it does on a weekend spread where you want something that looks like you tried a little harder than you actually did.
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Learn more →Ingredients
4 servings
For the dressing
- ½ cup raw pumpkin seeds (pepitas)
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp ground turmeric
- ¼ tsp ground black pepper
- ½ tsp fine sea salt
- 2 tbsp water
For the salad
- 2 large english cucumbers (about 1 ½ lb total), thinly sliced
- ¼ cup fresh dill, roughly chopped
- 3 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt
For serving
- 2 tbsp raw pumpkin seeds (pepitas), for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Toast the pumpkin seeds in a small dry skillet over medium heat, stirring frequently, until they begin to pop and turn lightly golden, about 3–4 minutes. Watch closely, as they can scorch quickly. Transfer to a plate and let cool for 5 minutes.
- 2
Place the cooled toasted pumpkin seeds, olive oil, lemon juice, turmeric, black pepper, salt, and water in a blender or food processor. Blend until the dressing is mostly smooth with a slightly grainy, creamy texture, about 30–45 seconds. If the dressing is too thick to pour, add water 1 tsp at a time and blend again.
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