Chicken Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This vibrant salad is a refreshing, plant-forward dish that proves simple ingredients can deliver serious flavor. Crisp English cucumber slices get tossed with fresh dill and scallion greens, then coated in a golden, creamy dressing made from toasted pumpkin seeds, bright lemon juice, and earthy turmeric. Toasting the pepitas in a dry skillet before blending is the move that makes the dressing — it coaxes out a nutty depth that transforms the whole bowl. The turmeric gives everything a gorgeous warm hue and pairs beautifully with the cool, herbaceous crunch of the cucumbers. Salting the cucumbers and patting them dry before dressing keeps things from getting watery, so every bite stays bold and well-coated rather than diluted. It's the kind of salad that works as a light lunch on its own or as a stunning side next to grains, roasted vegetables, or anything coming off the grill. Finish with an extra scatter of pumpkin seeds and a squeeze of lemon, and you've got a dish that looks as good as it tastes.
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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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