Nutmeg Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp cucumbers meet a boldly golden dressing in this refreshing salad that feels anything but ordinary. The star of the show is a blended pumpkin seed dressing — toasted pepitas whirred with olive oil, fresh lemon juice, turmeric, and black pepper until silky and slightly creamy. That warm, earthy turmeric gives the dressing a gorgeous color and a subtle depth that pairs beautifully with the bright dill and mild scallion greens. Salting and patting the cucumbers dry before dressing them is a small but smart step that keeps everything crisp rather than watery. The whole thing comes together without any of the warming spices — like nutmeg or mace — that can sneak into spice blends and store-bought dressings, so you're fully in control of every flavor here. It's light enough to serve alongside grilled fish or chicken, but satisfying enough to eat on its own for a quick lunch. Finish with an extra scatter of pumpkin seeds and a squeeze of lemon, and you've got a salad that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!