Pistachio Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and coated in a golden dressing that looks almost too pretty to eat, this cucumber salad is the kind of dish that earns compliments at every table. The dressing is built entirely on toasted pumpkin seeds blended with olive oil, fresh lemon juice, and a generous hit of turmeric — no tree nuts anywhere in sight, which makes it a genuinely stress-free choice for anyone navigating nut allergies or sensitivities. Toasting the pepitas in a dry skillet before blending is a small step that pays off big, adding a deep, nutty richness that makes the dressing taste far more complex than its ingredient list suggests. Salting the cucumbers and patting them dry keeps everything from getting watery, so the dressing clings beautifully to every slice. Fresh dill and scallion greens bring a bright, herby lift that balances the earthy warmth of the turmeric perfectly. It comes together with minimal effort and works equally well as a light lunch, a side for grilled proteins, or an impressive addition to a spread. Serve it with lemon wedges for an extra squeeze of brightness right at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!