Macadamia Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber dill 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 a blended dressing made from toasted pumpkin seeds, fresh lemon juice, and ground turmeric — a combination that turns silky and creamy in the blender while delivering a nutty, bright, slightly earthy flavor that clings beautifully to every cucumber slice. Toasting the pepitas in a dry skillet before blending is a small step that makes a real difference, coaxing out a deeper, richer flavor from the seeds. Salting the cucumbers and patting them dry keeps the salad from getting watery, so the dressing stays bold and coating rather than diluted. Fresh dill and scallion greens add an herby, oniony lift that makes the whole bowl feel lively and fresh. For anyone navigating tree nut concerns, this recipe is a genuinely satisfying answer — the pumpkin seed dressing delivers all the richness and body you'd want from a creamy dressing without leaning on any nuts at all. Serve it straight from the bowl with a squeeze of lemon and extra pepitas scattered on top for a little crunch.
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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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