Lupin 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 in your own kitchen with minimal effort. 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 surprisingly creamy and deeply flavorful without a drop of dairy or any legume-based thickeners. That matters more than it might seem, because lupin flour and lupin seeds have quietly crept into all kinds of packaged dressings and prepared salads, making store-bought options a real minefield. Here, every single ingredient is straightforward and easy to verify, so you can dress your salad with total confidence. Salting the cucumbers and patting them dry before tossing keeps everything from getting watery, and the fresh dill and scallion greens add a bright, herby lift that makes each bite feel alive. A scatter of extra pumpkin seeds on top adds a satisfying crunch and makes the whole bowl look genuinely beautiful. It's the kind of salad people ask about at the table — and you'll be happy to explain exactly what's in it.
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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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