Eggless Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This vibrant salad is a refreshing showstopper 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 built entirely from toasted pumpkin seeds, olive oil, lemon juice, and turmeric — no eggs, no dairy, no shortcuts. Toasting the pepitas before blending is the secret move here; it draws out a nutty depth that makes the dressing taste far more complex than its ingredient list suggests. The turmeric gives everything a gorgeous warm hue and pairs beautifully with the brightness of fresh lemon. Salting the cucumbers and patting them dry before dressing keeps things crisp rather than watery, which is the difference between a salad that holds up and one that turns soggy fast. It's the kind of dish that works as a light lunch, a crowd-pleasing side, or something you make on a Sunday and snack on all week.
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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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