Nightshade Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this salad is the kind of dish that looks far more impressive than the effort it takes to pull together. The real star is the dressing — toasted pumpkin seeds blended with olive oil, fresh lemon juice, and turmeric create something unexpectedly creamy and deeply savory, with a warm earthiness that plays beautifully against the cool cucumber slices and bright fresh dill. For anyone navigating a nightshade-free lifestyle, salads can feel like a minefield of hidden tomatoes, peppers, or paprika-spiked dressings, but every single component here is naturally in the clear. Scallion greens (not the bulb) keep the allium flavor light and safe, while lemon juice brings all the acidity you'd normally expect from a tomato-based element. Salting the cucumbers and patting them dry before dressing is a small step that makes a big difference — it keeps the whole bowl from turning watery and ensures the dressing clings to every slice. Serve it straight from the bowl with extra lemon wedges on the side, and don't skip the extra pepitas on top for that satisfying crunch.
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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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