Gut Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this salad is the kind of dish that looks impressive but comes together with minimal effort. The star of the show is the blended dressing — toasted pumpkin seeds whirred with olive oil, fresh lemon juice, and turmeric create a creamy, slightly grainy coating that clings beautifully to every cucumber slice. Turmeric and black pepper are a classic pairing for a reason, and here they bring warmth and depth without overwhelming the fresh, herby notes from the dill and scallion greens. English cucumbers are gentle on the digestive system, and the simple step of salting and patting them dry keeps the salad from getting watery, so the dressing stays right where it belongs. Pumpkin seeds add a dose of healthy fats and plant-based protein, making this feel more substantial than your average side salad. Everything in the bowl is whole, recognizable, and free from the processed additives that can quietly wreak havoc on a sensitive gut. Serve it straight from the bowl with a squeeze of lemon and you have a genuinely satisfying dish that earns its place at any table.
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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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