Celery 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. Thinly sliced English cucumber gets tossed with fresh dill and scallion greens, then coated in a golden, creamy dressing made from toasted pumpkin seeds, lemon juice, and turmeric — no celery stalk or celery seed anywhere in sight. Toasting the pepitas in a dry skillet before blending is the move that makes the dressing rich and nutty rather than flat, so don't skip that step. The turmeric gives everything a beautiful golden hue and a gentle earthiness that pairs perfectly with the brightness of fresh lemon. Salting the cucumbers and patting them dry before dressing keeps the whole bowl from turning watery, which means it holds up well even if you're making it a little ahead. It's light enough to serve alongside grilled proteins but interesting enough to stand on its own as a starter or a lunch.
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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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