MSG Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, 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 dressing is the real star — toasted pepitas blended with fresh lemon juice, olive oil, and turmeric create a creamy, slightly grainy texture that clings beautifully to every thin slice of cucumber. Toasting the pumpkin seeds first is a small step that pays off big, coaxing out a deep, nutty flavor that anchors the whole bowl. Fresh dill and scallion greens keep things bright and herbaceous without overwhelming the delicate crunch of the cucumbers. For anyone navigating flavor enhancers and additive-heavy dressings at the store, this one is entirely built from whole, recognizable ingredients — nothing processed, nothing hidden. A squeeze of lemon at the table ties it all together and makes the turmeric pop even more. It's the kind of salad that disappears fast, so you might want to double the dressing.
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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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