Coconut Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber salad is the kind of dish that looks far more impressive than the effort it takes to pull together. The star of the show is a blended dressing made from toasted pumpkin seeds, fresh lemon juice, and ground turmeric — it turns silky-smooth in the blender and coats every cucumber slice in a nutty, citrusy, slightly earthy flavor that's genuinely addictive. Toasting the pepitas first in a dry skillet is a small step that makes a big difference, drawing out a deep, roasty richness before they get blended into the dressing. Fresh dill and sliced scallion greens keep things bright and herbaceous, balancing the warmth of the turmeric beautifully. Salting the cucumbers and patting them dry before dressing is a smart technique that prevents the whole bowl from turning watery, so the salad stays fresh and well-coated from the first bite to the last. Every single ingredient here is naturally free from coconut in any form — no coconut oil, no coconut milk, no hidden derivatives — so you can dress and serve with total confidence. It works as a light lunch, a side for grilled proteins, or an easy make-ahead dish that holds up well in the fridge.
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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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