Anti Inflammatory Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this salad is the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with minimal effort. The star of the show is the blended dressing — toasted pumpkin seeds, extra-virgin olive oil, fresh lemon juice, and ground turmeric whipped into a creamy, slightly grainy sauce that clings beautifully to every cucumber slice. Turmeric and black pepper are a classic pairing for a reason, and here they anchor the dressing with warm, earthy depth while the fresh dill and scallion greens keep things bright and herbaceous. Pumpkin seeds bring a dose of healthy fats and plant-based protein, making this far more satisfying than your average side salad. The simple step of salting and patting the cucumbers dry before dressing them is a small move that makes a big difference — no watery bowl, just clean, snappy bites coated in that gorgeous golden sauce. Every ingredient here earns its place, and nothing feels like a compromise or a substitution. This is the kind of recipe that makes eating well feel genuinely exciting.
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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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