Pecan Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber 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 — a combination that turns silky and creamy in the blender while delivering a nutty, bright, slightly earthy flavor. Toasting the pepitas in a dry skillet before blending is a small step that makes a big difference, coaxing out a deeper, richer taste that anchors the whole bowl. Salting the cucumbers and patting them dry keeps everything from getting watery, so the dressing actually clings to each slice instead of pooling at the bottom. Fresh dill and scallion greens round things out with an herby lift that makes every bite feel clean and lively. Tree nut allergies and sensitivities can make creamy dressings a minefield, but this one builds all that richness from pumpkin seeds alone — no nuts, no hidden blends, just straightforward ingredients you can verify at a glance. It works beautifully as a light lunch, a side for grilled proteins, or an easy make-ahead dish for warm-weather gatherings.
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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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