High Fructose Corn Syrup Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This bright, herbaceous salad is everything a warm-weather side dish should be — crisp, creamy, and packed with fresh flavor. The star of the show is a golden turmeric dressing made by blending toasted pumpkin seeds with lemon juice and olive oil until silky smooth, giving you a rich, nutty coating that clings beautifully to every cucumber slice. Because every single ingredient here is whole and unprocessed, you never have to squint at a label wondering whether a sneaky sweetener has crept into your dressing. Store-bought dressings are one of the most common places high fructose corn syrup hides, so making your own from scratch is genuinely the easiest way to sidestep it entirely. Fresh dill and sliced scallion greens bring a pop of color and a savory, slightly oniony lift that keeps the whole bowl feeling lively rather than heavy. A quick salting and pat-dry step pulls excess moisture from the cucumbers so the dressing stays thick and glossy instead of watery. It comes together with minimal effort and looks stunning on the table — the kind of salad people ask about before they even sit down.
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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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