Fish Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber salad is the kind of dish that looks impressive but comes together with minimal effort. The star of the show is the turmeric pumpkin seed dressing — toasted pepitas blended with olive oil, fresh lemon juice, and a warm hit of turmeric create a creamy, slightly grainy texture that clings beautifully to every cucumber slice. Toasting the seeds first is a small step that pays off big, coaxing out a nutty depth that makes the dressing taste far more complex than its ingredient list suggests. Fresh dill and scallion greens keep things bright and herbaceous, while a quick salt-and-pat technique on the cucumbers ensures the dressing stays bold rather than watered down. Many store-bought dressings and prepared salads sneak in anchovy, Worcestershire, or other fish-derived ingredients, so making this one from scratch means you know exactly what's in the bowl. Everything here is entirely plant-based and straightforward, with no hidden surprises to navigate. It's an ideal side for a summer spread or a light lunch that genuinely earns its place on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!