Hazelnut Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and dressed in something genuinely unexpected, this cucumber salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. The dressing is built on toasted pumpkin seeds blended with olive oil, fresh lemon juice, and ground turmeric, giving it a creamy, golden finish that's completely tree-nut-free by nature — no substitutions needed. Toasting the pepitas in a dry skillet first is a small step that pays off big, coaxing out a deep, nutty flavor that makes the dressing taste far more complex than its ingredient list suggests. Fresh dill and sliced scallion greens bring a bright, herby lift that keeps the whole bowl feeling light and summery. Salting the cucumbers and patting them dry before dressing is a smart move that prevents any watery pooling at the bottom of the bowl, so every bite stays vibrant and well-coated. It comes together with minimal effort and no special equipment beyond a blender, making it an easy win for weeknight dinners or a crowd-pleasing side at any gathering.
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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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