Emulsifier Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Crisp cucumber slices, fragrant fresh dill, and a golden turmeric-laced dressing make this salad feel both refreshing and a little unexpected. The dressing is the real star — toasted pumpkin seeds blended with olive oil, lemon juice, and a pinch of black pepper create a lightly creamy, nutty coating without a single emulsifier in sight. Most store-bought dressings rely on additives like lecithin or polysorbates to hold everything together, but here the blended seeds do that job naturally, giving you a smooth, pourable consistency that clings beautifully to every slice. Salting the cucumbers and patting them dry before tossing is a small step that makes a big difference, keeping the dressing from getting watery and diluted. The scallion greens add a mild bite that plays perfectly against the cool cucumber and earthy turmeric. It comes together quickly and looks stunning on the plate, especially with a scatter of extra pepitas and a bright wedge of lemon on the side. Whether you're serving it as a light lunch or a side at dinner, this is the kind of salad that disappears fast.
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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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