Lactose Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Crisp cucumber slices, fragrant fresh dill, and bright scallion greens come together in a salad that feels genuinely refreshing — the kind of dish that disappears fast at a summer table. The real star is the golden dressing, made by blending toasted pumpkin seeds with olive oil, lemon juice, and turmeric into something surprisingly creamy without a drop of dairy in sight. Toasting the pepitas first is a small step that pays off big, coaxing out a nutty depth that makes the dressing taste far more complex than its ingredient list suggests. The turmeric gives everything a gorgeous warm hue and pairs beautifully with the cool, lightly salted cucumbers. Salting and patting the cucumbers dry before dressing them is a smart move that keeps the whole bowl from turning watery, so every bite stays vibrant and well-coated. This is the kind of salad that works just as well as a light lunch as it does alongside grilled proteins or grain bowls. Finish with an extra squeeze of lemon at the table and you've got a dish that's as bright-tasting as it looks.
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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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