Almond Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber salad is the kind of dish that looks like it came from a trendy café but comes together in your own kitchen with minimal effort. The star of the show is the turmeric pumpkin seed dressing — toasted pepitas blended with olive oil, fresh lemon juice, and a warm hit of turmeric create a creamy, slightly grainy texture that clings beautifully to every slice of cucumber. Toasting the seeds first in a dry skillet is a small step that makes a big difference, coaxing out a deep, nutty flavor before they hit the blender. Fresh dill and sliced scallion greens keep things bright and herbaceous, while a quick salt-and-pat technique pulls excess moisture from the cucumbers so the dressing never gets watered down. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden almond-based thickeners that sometimes sneak into store-bought dressings. It's a genuinely satisfying salad that works as a light lunch, a side for grilled proteins, or an impressive addition to any spread.
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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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