Barley Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber dill salad is the kind of dish that looks far more impressive than the effort it takes to pull together. The star of the show is the turmeric pumpkin seed dressing — toasted pepitas blended with bright lemon juice, olive oil, and a warm hit of turmeric create something creamy and nutty without a drop of dairy or grain in sight. Barley has a sneaky way of showing up in packaged dressings and seasoning blends, so making your own from scratch with whole, recognizable ingredients is the smartest move you can make. Every component here is naturally free of grain-based thickeners or fillers, so you can dress and toss with total confidence. Salting the cucumbers before dressing them draws out excess moisture and keeps the whole bowl from turning watery, which means the dressing clings beautifully to every slice. Fresh dill and scallion greens add a herby, oniony lift that makes this feel like something you'd order at a nice café. Serve it straight from the bowl with lemon wedges on the side and watch it disappear fast.
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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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