Peanut Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and golden-hued, this refreshing salad is the kind of dish that looks far more impressive than the effort it takes to pull together. The star of the show is a blended dressing made from toasted pepitas, bright lemon juice, and earthy turmeric — it turns silky and creamy in the blender with just a splash of water and a drizzle of olive oil. Toasting the pumpkin seeds in a dry skillet first is a small step that pays off big, coaxing out a deep, nutty flavor that anchors the whole bowl. Thinly sliced English cucumber, fresh dill, and scallion greens keep things light and herbaceous, while a quick salt-and-pat technique pulls out excess moisture so the dressing actually clings instead of pooling at the bottom. For anyone navigating nut-free eating, this dressing is a genuinely satisfying alternative to the creamy, nut-based dressings that are often off-limits — every ingredient here is straightforward and easy to verify. A scatter of extra pepitas on top adds a satisfying crunch, and a squeeze of lemon right before eating makes the whole thing pop.
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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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