Eosinophilic Esophagitis Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Crisp, cool, and coated in a golden dressing that looks almost too pretty to eat, this cucumber salad is a genuinely exciting option for anyone navigating the strict ingredient limits that come with eosinophilic esophagitis. Managing this condition means cutting out most of the top allergens — which rules out a shocking number of salad dressings, from tahini-based to dairy-heavy creamy ones. Here, raw pumpkin seeds are toasted and blended with olive oil, fresh lemon juice, turmeric, and a pinch of black pepper to create a dressing that's rich and satisfying without relying on any of the common trigger foods. The turmeric gives it a warm, earthy depth while the lemon keeps things bright, and together they make the cucumbers taste like anything but a plain side dish. Fresh dill and scallion greens add a herby, savory lift that makes every bite feel intentional and layered. It comes together with minimal equipment — just a skillet, a blender, and a bowl — so the effort is low even when the payoff is high. Serve it with extra lemon wedges on the side and a scatter of whole pumpkin seeds on top for a little crunch that makes the whole plate feel restaurant-worthy.
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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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