Carrageenan Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Crisp cucumber slices, bright fresh dill, and a golden turmeric dressing make this salad feel like something you'd order at a restaurant — except it comes together entirely in your own kitchen with clean, whole ingredients. The dressing is the real star here: raw pumpkin seeds are toasted until they pop and turn golden, then blended with olive oil, lemon juice, turmeric, and black pepper into a creamy, slightly grainy sauce that clings beautifully to every slice. Avoiding carrageenan can be trickier than it sounds, since the additive hides in many store-bought dressings and creamy condiments under ingredient names most people skim right past. This dressing skips all of that entirely — every ingredient is whole and straightforward, with nothing processed or packaged that could sneak in a hidden thickener. A quick salt-and-pat step pulls excess moisture from the cucumbers so the dressing stays vibrant and doesn't water down. Scallion greens add a mild bite, and a squeeze of fresh lemon at the table keeps everything tasting lively and bright. It's the kind of salad that works as a light lunch, a dinner side, or something to bring to a gathering where you want to eat confidently without having to interrogate the spread.
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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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