Pregnancy Friendly Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber salad is the kind of dish that feels genuinely refreshing while still delivering real nutritional substance. The star of the show is the blended dressing made from toasted pumpkin seeds, which are a naturally rich source of zinc and magnesium — nutrients that matter a lot when you're growing a baby. Turmeric and black pepper are paired together intentionally here, since black pepper helps activate the beneficial compounds in turmeric, making this more than just a pretty color. Fresh dill and scallion greens keep the flavor bright without any ingredients that raise concerns during pregnancy, and the whole thing is built from whole, recognizable foods with no processed shortcuts to second-guess. Salting and patting the cucumbers dry before dressing them is a small step that makes a big difference, keeping the salad from turning watery and ensuring every bite is properly coated in that creamy, nutty dressing. It comes together quickly and works beautifully as a light lunch, a side alongside grilled protein, or an easy meal-prep option that holds up well in the fridge.
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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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