Rye Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing

Total time35 min

Prep time20 min

Cook time5 min

Rye Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing

Cool, crisp, and vibrantly golden, this cucumber 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 a blended dressing made from toasted pumpkin seeds, fresh lemon juice, and ground turmeric — it turns silky and creamy in the blender while delivering a nutty, bright flavor that clings beautifully to every cucumber slice. Toasting the pepitas in a dry skillet first is a small step that makes a big difference, coaxing out a deeper, richer flavor before they get blended down. Fresh dill and scallion greens keep things herbaceous and light, balancing the earthiness of the turmeric without overwhelming the whole bowl. Every ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — it just works as written. Serve it straight from the bowl with lemon wedges on the side for an extra hit of brightness, or scatter a handful of reserved pumpkin seeds on top for a satisfying crunch. This one is equally at home as a weeknight side or something you'd proudly bring to a summer gathering.

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Ingredients

4 servings

For the dressing

½ cup raw pumpkin seeds (pepitas)
3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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