Artificial Flavors 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 entirely from whole, recognizable ingredients. The dressing is the real star — raw pumpkin seeds are toasted until they pop, then blended with olive oil, fresh lemon juice, turmeric, and black pepper into a creamy, slightly grainy sauce that clings beautifully to every cucumber slice. There's no flavor packet, no bottled dressing, and nothing on the ingredient list you'd need to squint at — just real food doing all the work. Salting the cucumbers before dressing them is a small but smart step that draws out excess moisture and keeps the whole salad from going watery. Fresh dill and scallion greens add brightness and a gentle bite that balance the earthy warmth of the turmeric. It's the kind of recipe that's genuinely easy to pull off but tastes like you put in a lot more effort than you 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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