Rice 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 takes to pull together. The star of the show is the turmeric pumpkin seed dressing — toasted pepitas blended with fresh lemon juice, olive oil, and a warm hit of turmeric create something creamy and nutty without a drop of dairy or any grain in sight. Salting and patting the cucumbers dry before dressing them is a small but smart step that keeps every bite fresh rather than watery. Scallion greens and a generous handful of fresh dill bring brightness and a subtle herby punch that plays beautifully against the earthy, golden dressing. It's naturally free of grains and starches, so there's nothing to swap or substitute — the recipe just works as written. Serve it straight from the bowl with extra lemon wedges on the side and a scatter of whole pumpkin seeds for crunch, and it's ready to hold its own as a light lunch or a stunning side at the dinner 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!