Mushroom Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and unexpectedly bold, this cucumber and dill salad is the kind of dish that looks simple but delivers serious flavor. The real star is the dressing — toasted pumpkin seeds blended with olive oil, fresh lemon juice, and ground turmeric create a creamy, golden sauce with a nutty depth that you just don't get from a standard vinaigrette. Toasting the pepitas in a dry skillet before blending is a small step that makes a big difference, coaxing out a richness that ties the whole bowl together. Fresh dill and scallion greens keep things bright and herbaceous, while a quick salt-and-pat technique pulls excess moisture from the cucumbers so the dressing clings rather than pools. Every ingredient here is naturally free from fungi, so there's no need to scan labels or swap anything out — it works exactly as written. This is a fantastic side for warm-weather meals, but honestly it's satisfying enough to eat straight from the bowl as a light lunch. Serve it with lemon wedges for an extra hit of brightness, and don't skip the pumpkin seed garnish if you want a little extra crunch on top.
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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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