Alpha Gal Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This bright, herby salad is the kind of dish that looks impressive but comes together with almost no effort. Crisp English cucumber slices get tossed with fresh dill and scallion greens, then coated in a golden, creamy dressing made entirely from blended toasted pumpkin seeds, olive oil, and lemon juice. Toasting the pepitas first is a small step that pays off big — it deepens their nutty flavor and gives the dressing a rich, satisfying body without any dairy or mammal-derived ingredients in sight. For anyone navigating alpha-gal syndrome, finding a creamy dressing that's genuinely free of mammalian products can feel like a constant label-reading exercise, and this one sidesteps all of that with a clever plant-based base. The turmeric adds a warm, earthy note and that gorgeous yellow hue that makes the whole bowl look like something from a restaurant menu. A quick salt-and-pat step on the cucumbers keeps things from getting watery, so the dressing clings beautifully to every slice. Serve it straight from the bowl with a squeeze of lemon and extra pepitas scattered on top for a little crunch.
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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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