Legume 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 something creamy and nutty without a single bean, lentil, or legume in sight. That matters more than you might think, since so many creamy dressings lean on tahini or hummus-style bases that would be off the table here. Fresh dill and scallion greens keep the salad bright and herbaceous, while a quick salt-and-pat step pulls excess moisture from the cucumbers so the dressing actually clings instead of sliding off. The result is a salad with real texture and depth — not just a bowl of watery slices. A handful of extra pepitas scattered on top adds a satisfying crunch that makes every bite feel intentional. It's the kind of side dish that disappears fast, so you might want to double the dressing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!