Mold Detox Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp cucumber slices tossed with fresh dill and bright scallion greens make for a salad that feels genuinely refreshing — and the real star is the golden dressing blended from toasted pumpkin seeds, extra-virgin olive oil, and fresh lemon juice. Turmeric gives the dressing its vivid color and earthy depth, while a pinch of black pepper helps activate its benefits, making every bite feel intentional rather than incidental. Supporting a mold detox protocol often means cutting out fermented, aged, and processed foods, which rules out most store-bought dressings and creamy condiments — this one sidesteps all of that with whole, clean ingredients you blend yourself. Toasting the pumpkin seeds in a dry skillet before blending takes just a few minutes and adds a subtle nuttiness that makes the dressing taste far more complex than its short ingredient list suggests. Salting the cucumbers and patting them dry before dressing keeps everything from turning watery, so the flavors stay concentrated and the texture stays satisfying. The whole thing comes together in under 20 minutes and serves four, making it an easy weeknight side or a light lunch that doesn't feel like a compromise.
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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