Pescatarian Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and dressed in something genuinely unexpected, this salad is the kind of dish that earns compliments before anyone even asks what's in it. The dressing is the real star — toasted pepitas blended with olive oil, fresh lemon juice, and ground turmeric create a creamy, golden sauce with a slightly nutty depth that clings beautifully to every cucumber slice. Toasting the seeds first in a dry skillet is a small step that makes a big difference, coaxing out a warmth and richness you just can't get from raw seeds alone. Fresh dill and scallion greens keep the whole thing bright and herbaceous, balancing the earthiness of the turmeric without competing with it. Salting the cucumbers and patting them dry before dressing is a smart technique that prevents the whole bowl from turning watery, so the flavors stay bold and concentrated all the way to the last bite. Every ingredient here is naturally plant-based and free from meat, making it an effortless fit for anyone eating seafood-forward or fully plant-leaning meals. Serve it alongside grilled fish, fold it into a grain bowl, or let it stand alone — it's versatile enough to do all three.
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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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