Caffeine Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this salad is the kind of dish that looks like it came from a fancy café but comes together with minimal effort and a blender. The star of the show is the turmeric pumpkin seed dressing — toasted pepitas blended with olive oil, fresh lemon juice, and a warm hit of turmeric create something creamy, nutty, and completely plant-based without a drop of dairy or anything that would keep you up at night. Fresh dill and scallion greens bring a bright, herby lift that makes every bite feel clean and lively. Salting the cucumbers and patting them dry before dressing is a small but smart step that keeps things from getting watery, so the dressing actually clings and coats rather than pooling at the bottom of the bowl. Every single ingredient here is naturally free of stimulants, so there's no label-reading required — just whole, recognizable foods doing exactly what they should. It works beautifully as a light lunch, a side for grilled proteins, or an easy make-ahead option when you want something refreshing in the fridge. The optional garnish of extra pumpkin seeds adds a satisfying crunch that makes the whole plate feel finished and intentional.
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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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