Gelatin Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Crisp, herby, and painted in a gorgeous golden hue, this refreshing salad is the kind of dish that looks far more impressive than the effort it takes to pull together. The star of the show is the blended pumpkin seed dressing — toasted pepitas, bright lemon juice, and earthy turmeric come together into a creamy, slightly grainy sauce that clings beautifully to every cucumber slice. Salting the cucumbers before dressing them is a smart little step that draws out excess moisture and keeps the whole bowl from turning watery. Fresh dill and sliced scallion greens add a pop of color and that unmistakable garden-fresh flavor that makes this feel like something from a proper bistro. Many store-bought dressings and packaged salads sneak in gelatin or gelatin-derived thickeners to achieve a creamy texture, but this one gets its body entirely from blended seeds and olive oil — no animal-derived additives anywhere in the ingredient list. It works beautifully as a light lunch, a vibrant side at a summer cookout, or a make-ahead option when you want something cool and satisfying ready to go.
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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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