Brazil Nut 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 a blended dressing made from toasted pumpkin seeds, fresh lemon juice, and ground turmeric — it comes out creamy and slightly grainy in the best way, coating every thin slice of cucumber in bright, earthy flavor. Toasting the pepitas in a dry skillet before blending is a small step that makes a big difference, coaxing out a deeper, nuttier taste that anchors the whole dressing. Fresh dill and sliced scallion greens bring a herby lift that keeps things feeling light and summery. The salting-and-patting step for the cucumbers is worth doing — it pulls out excess moisture so the dressing clings rather than pools at the bottom of the bowl. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-reading stress or ingredient swapping required. It's an easy, crowd-pleasing side that works just as well at a weeknight dinner as it does on a warm-weather table.
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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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