Capsaicin Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and draped in a golden dressing that looks almost too pretty to eat, this cucumber salad is a serious crowd-pleaser that comes together without any heat-forward ingredients. For anyone navigating a sensitivity to capsaicin, salad dressings can be a minefield — so many store-bought options sneak in chili, paprika, or cayenne without a second thought. Here, the bold color and depth of flavor come entirely from ground turmeric and fresh lemon juice, so you get something vibrant and interesting with zero burn. Toasting the pumpkin seeds in a dry skillet before blending them into the dressing is the move that makes everything click — it adds a subtle nuttiness and a creamy, slightly grainy texture that clings beautifully to every cucumber slice. Fresh dill and scallion greens keep things bright and herbaceous, while a quick salt-and-pat step pulls excess moisture from the cucumbers so the dressing never gets watery. It's the kind of salad that works as a light lunch, a dinner side, or something you bring to a gathering and quietly watch disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!