Gluten Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This salad is bright, cooling, and genuinely stunning on the plate — the kind of dish that looks like you put in way more effort than you actually did. Crisp English cucumber slices get tossed with fresh dill and scallion greens, then coated in a golden, creamy dressing made entirely from toasted pumpkin seeds, lemon juice, olive oil, and turmeric. Toasting the pepitas in a dry skillet before blending is the move that takes the dressing from flat to deeply nutty and rich. The turmeric gives everything a gorgeous amber hue and pairs beautifully with the brightness of fresh lemon and the herby pop of dill. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — it's just clean, whole-food cooking that happens to work perfectly for anyone avoiding gluten. The quick salting and patting-dry step keeps the cucumbers from going watery, which means the dressing actually clings and the whole thing holds up well on the table. Serve it with extra lemon wedges and a scatter of reserved pumpkin seeds for a little crunch that makes every bite feel intentional.
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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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