Fructose Free 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 and dill salad is the kind of dish that disappears fast at the table. The dressing is built on toasted pumpkin seeds blended with olive oil, fresh lemon juice, and a hit of turmeric — no sweeteners, no high-fructose sauces, no hidden fruit-based ingredients that can sneak into store-bought dressings and cause problems. Toasting the pepitas before blending is a small step that pays off big, giving the dressing a nutty depth and a lightly creamy texture that clings beautifully to every cucumber slice. Using only the green tops of the scallions keeps the allium flavor bright and mild while staying on the right side of fructose sensitivity. A quick salt-and-pat step pulls excess moisture from the cucumbers so the dressing stays vibrant rather than watery. Fresh dill ties everything together with that herby, almost grassy note that makes a simple salad feel genuinely special. It's an easy, elegant side that proves eating with digestive restrictions doesn't mean settling for boring food.
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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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