Pork Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This vibrant salad is a refreshing, herb-forward dish that feels both light and satisfying — the kind of thing you want on the table all summer long. Crisp English cucumber slices get tossed with fragrant fresh dill and scallion greens, then coated in a golden, creamy dressing that's genuinely unlike anything you'd find in a bottle. The dressing is the real star: toasted pepitas blended with olive oil, bright lemon juice, and earthy turmeric create a silky, slightly grainy texture with a warm, nutty depth. Salting and patting the cucumbers dry before dressing them is a small but smart step that keeps everything crisp rather than watery. Every ingredient here is naturally plant-based and free from any meat-derived additions, so there's zero guesswork about what's in it. It comes together in one blender and one bowl, making it an easy choice for weeknight dinners, potlucks, or a bright side alongside grilled proteins. A squeeze of fresh lemon right before serving ties the whole thing together beautifully.
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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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