Candida Diet Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing

Total time35 min

Prep time20 min

Cook time5 min

Candida Diet Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing

This salad is bright, cooling, and genuinely satisfying — the kind of dish that looks impressive but comes together with minimal effort. Crisp English cucumber slices get tossed with fresh dill and scallion greens, then coated in a golden, creamy dressing made from toasted pumpkin seeds, olive oil, lemon juice, and turmeric. Toasting the pepitas in a dry skillet before blending them is a small step that makes a big difference, coaxing out a nutty depth that anchors the whole dressing. The turmeric and black pepper pairing isn't just beautiful — black pepper is known to enhance turmeric's bioavailability, so it's a smart combination in more ways than one. Every ingredient here is clean and straightforward, which matters when you're navigating a protocol that demands careful attention to what goes into your food. No sugar, no vinegar, no fermented or processed components — just whole, recognizable ingredients that work together without compromise. It's an easy weekday lunch or a stunning side that fits the rules without ever tasting like it does.

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Ingredients

4 servings

For the dressing

½ cup raw pumpkin seeds (pepitas)
3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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