Oats Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and painted in a gorgeous golden hue, this cucumber and dill salad is the kind of dish that looks far more impressive than the effort it requires. The star of the show is a blended dressing made from toasted pumpkin seeds, fresh lemon juice, and ground turmeric — it turns silky and creamy in the blender while delivering a nutty, bright flavor that clings beautifully to every cucumber slice. Toasting the pepitas first in a dry skillet is a small step that pays off big, coaxing out a deep, roasty richness before they get blended down into the dressing. Fresh dill and scallion greens keep the whole thing feeling light and herbaceous, like something you'd find at a really good Mediterranean café. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-based thickeners — the creaminess comes entirely from the seeds and olive oil, with no hidden fillers to worry about. A quick salt-and-pat technique draws out excess moisture from the cucumbers so the dressing stays vibrant and doesn't water down. Serve it straight from the bowl with a squeeze of lemon and extra pepitas scattered on top for a little crunch.
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!