Breastfeeding Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this salad is the kind of dish that feels refreshing and nourishing at the same time — exactly what you want when your body is working hard. The star of the show is the blended dressing made from toasted pumpkin seeds, which are a genuinely excellent source of zinc and plant-based protein, both of which matter a lot during the postpartum period. Turmeric adds a warm, earthy depth and that gorgeous color, while fresh lemon juice keeps everything bright and lively. Cucumber and dill are a classic pairing for good reason — the cool crunch of thinly sliced English cucumber against the herby, creamy dressing is seriously satisfying. Scallion greens bring a mild oniony note without any of the intensity that can sometimes cause digestive discomfort. The whole thing comes together with simple, whole-food ingredients and no processed additives, so you know exactly what you're eating. It works beautifully as a light lunch, a side dish alongside grilled protein, or honestly just a big bowl on its own when you need something fast and feel-good.
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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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