Artificial Food Coloring 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 took serious effort but comes together with minimal fuss. The dressing is the real star — toasted pumpkin seeds blended with olive oil, fresh lemon juice, and ground turmeric create a creamy, slightly grainy texture that clings beautifully to every slice of cucumber. That warm golden color comes entirely from turmeric, not a drop of synthetic dye, which makes it a genuinely satisfying find for anyone navigating labels and ingredient lists at the grocery store. Fresh dill and scallion greens add brightness and a subtle bite that keeps the whole bowl feeling lively rather than heavy. Salting the cucumbers and patting them dry before dressing is a small step that makes a big difference, preventing any watery pooling at the bottom of the bowl. Every single ingredient here is whole and recognizable, so you can serve it confidently without second-guessing what's hiding in a store-bought bottle. It works beautifully as a light lunch on its own or as a refreshing side alongside grilled proteins or grain bowls.
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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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