Paraben Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Crisp, cooling, and vibrantly golden, this salad is the kind of dish that looks like it came from a restaurant but comes together with nothing more than a blender and a handful of whole-food ingredients. The dressing is the real star — toasted pumpkin seeds blended with olive oil, fresh lemon juice, and turmeric create a creamy, slightly grainy texture that clings beautifully to every cucumber slice. Because every single component here is a recognizable, minimally processed ingredient, you never have to second-guess what's actually going into your food. That matters a lot when you're avoiding synthetic preservatives and additives that tend to sneak into store-bought dressings and bottled condiments. Salting the cucumbers and patting them dry before dressing is a small but smart step that keeps things fresh and crisp rather than watery. The fresh dill and scallion greens add a bright, herby lift that makes the whole bowl feel lively and seasonal. It's an easy, confident choice for anyone who wants bold flavor without anything hidden in the fine print.
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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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