Beef Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This bright, herby salad is the kind of dish that looks impressive but comes together with minimal effort and a short list of pantry-friendly ingredients. Cool, crisp cucumber slices get tossed with fresh dill and scallion greens, then coated in a golden turmeric dressing that's genuinely unlike anything you'd find in a bottle. The secret is toasted pumpkin seeds blended with lemon juice and olive oil — they create a creamy, slightly nutty base with a warm, earthy color that makes the whole bowl pop. Salting the cucumbers and patting them dry before dressing keeps everything from turning watery, which is a small step that makes a big difference in the final texture. The dressing is entirely plant-based, so there's no need to swap or substitute a single thing to keep this completely free of animal proteins. A scatter of extra pepitas on top adds a satisfying crunch and makes it look like something you'd order at a nice café. Serve it with lemon wedges on the side for a little extra brightness, and don't be surprised when people ask for the recipe.
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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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