PCOS Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and coated in a golden dressing that actually earns its place on the plate — this salad is the kind of thing you'll want to make on repeat all summer long. The dressing is built on toasted pumpkin seeds blended with olive oil, fresh lemon juice, and turmeric, which gives it a creamy, slightly grainy texture and a warm, earthy color that looks stunning against the pale green cucumbers. Pumpkin seeds are a genuinely smart choice here — they're rich in zinc and magnesium, two minerals that often come up in conversations about hormonal balance and blood sugar support. Turmeric paired with black pepper is a classic combination for a reason, and it shows up in this dressing exactly as it should. The cucumbers get a quick salt-and-pat treatment before dressing, so the whole salad stays bright and crisp rather than watery. Fresh dill and scallion greens keep things light and herbaceous without overwhelming the subtle nuttiness of the pepitas. It's the kind of salad that feels like a treat while quietly doing a lot of good work.
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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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