Mustard Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort in your own kitchen. The dressing is the real star — toasted pumpkin seeds blended with olive oil, fresh lemon juice, and ground turmeric create a creamy, slightly grainy texture that clings beautifully to every slice of cucumber. It's a genuinely clever alternative to the creamy dressings that so often sneak in mustard as an emulsifier or flavor booster, because the blended pepitas do all that work naturally. Fresh dill and scallion greens keep things bright and herbaceous, while a quick salt-and-pat step on the cucumbers ensures the dressing coats rather than pools. The turmeric gives the whole bowl a gorgeous warm hue that makes it as appealing to look at as it is to eat. Serve it with lemon wedges on the side for an extra hit of citrus, and don't skip the extra pumpkin seed garnish — the crunch is worth it.
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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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