Low Iodine Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Crisp, cool, and vibrantly golden, this cucumber salad is the kind of dish that looks far more impressive than the effort it takes to pull together. The star of the show is the blended pumpkin seed dressing — toasted pepitas, bright lemon juice, and a generous hit of turmeric create something creamy and nutty without a drop of dairy or any of the high-iodine ingredients that make so many store-bought dressings off-limits. Fresh dill and scallion greens layer in a clean, herby lift that keeps every bite feeling light and lively. Salting the cucumbers first and patting them dry is a small but smart step that prevents the dressing from getting watered down, so the flavors stay bold all the way to the last forkful. Everything in this recipe — olive oil, raw seeds, fresh vegetables, lemon — sits comfortably within low-iodine guidelines, which means you can eat a generous bowl without second-guessing a single ingredient. It works beautifully as a side alongside a simple protein or as a refreshing lunch on its own. Scatter a few extra pepitas on top for crunch and bring lemon wedges to the table for anyone who wants an extra squeeze of brightness.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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