Citric Acid Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Crisp cucumber slices, bright fresh dill, and tender scallion greens come together in a salad that feels light and refreshing but genuinely satisfying. The real star is the dressing — toasted pumpkin seeds blended with olive oil, turmeric, and a squeeze of lemon create something creamy, nutty, and beautifully golden without any dairy or processed additives. Toasting the pepitas first is a small step that makes a big difference, coaxing out a deeper, richer flavor before they get blended smooth. For anyone navigating a citric acid sensitivity, packaged dressings are often a minefield of hidden additives and preservatives, so making your own from whole ingredients like these puts you fully in control. The salting-and-patting step for the cucumbers keeps the dressing from getting watery, so every bite stays vibrant and well-coated rather than pooling at the bottom of the bowl. Turmeric gives the whole dish a warm, earthy undertone and a gorgeous color that makes it look as good as it tastes. It works equally well as a weeknight side or something you'd proudly set out at a gathering.
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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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