Cashew Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and finished with a dressing that genuinely surprises you, this salad is the kind of thing you'll want to bring to every warm-weather gathering. The star of the show is a blended pumpkin seed dressing — toasted pepitas whirred with olive oil, fresh lemon juice, and ground turmeric until it reaches a creamy, slightly grainy texture that clings beautifully to every cucumber slice. That golden turmeric color alone makes the whole bowl look stunning on the table. Salting the cucumbers before dressing them is a smart little step that draws out excess moisture, so you get clean, snappy bites instead of a watery mess. Fresh dill and sliced scallion greens layer in brightness and a gentle onion note that keeps things lively without overpowering the delicate cucumber. Tree nut-based dressings are everywhere right now, but this one proves you don't need cashews or any other nut to get that rich, pourable, restaurant-worthy finish. A handful of extra pepitas scattered on top adds crunch and makes the whole dish look effortlessly put-together.
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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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