Honey Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort in your own kitchen. The star of the show is the turmeric pumpkin seed dressing — toasted pepitas blended with olive oil, fresh lemon juice, and a warm hit of turmeric create a creamy, slightly grainy texture that clings beautifully to every cucumber slice. Many store-bought dressings sneak in honey or other sweeteners to balance acidity, but this one relies entirely on lemon juice and good olive oil for brightness, so there's nothing to second-guess on the label. Salting the cucumbers and patting them dry before tossing is a small step that makes a big difference, keeping the dressing from turning watery and ensuring every bite stays bold and fresh. Fresh dill and scallion greens add a herby, oniony lift that makes the whole bowl feel alive. It's an easy, elegant side that works just as well alongside grilled proteins as it does on its own for a light lunch.
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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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