Mediterranean Diet Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and dressed in something genuinely unexpected, this salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. The dressing is the real star — toasted pumpkin seeds blended with extra-virgin olive oil, fresh lemon juice, and ground turmeric create a creamy, golden sauce with a slightly nutty depth that you won't find in any bottled dressing. Toasting the pepitas first is a small step that pays off big, coaxing out a richer, more complex flavor before they're blended smooth. Thinly sliced English cucumber, fresh dill, and scallion greens keep things bright and herbaceous, while the quick salt-and-pat technique pulls out excess moisture so the dressing clings perfectly instead of pooling at the bottom of the bowl. Every ingredient here — olive oil, lemon, seeds, fresh vegetables — fits naturally into a way of eating that leans on whole, plant-forward foods and healthy fats. It comes together with minimal effort and no special equipment beyond a blender, making it an easy weeknight side or a standout addition to a larger spread. Finish with a squeeze of lemon and a scatter of extra seeds for a little crunch, and it's ready to impress.
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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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