Seed Oil Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp cucumbers meet a boldly golden dressing in this vibrant salad that feels as fresh as it looks. The dressing is built entirely on toasted pumpkin seeds and extra-virgin olive oil, which means there's no canola, soybean, or any other refined industrial oil anywhere near this bowl. Toasting the pepitas in a dry skillet before blending them unlocks a deep, nutty richness that gives the dressing a creamy, satisfying body without any dairy or emulsifiers. Turmeric adds that gorgeous amber color along with a warm, earthy note that plays beautifully against the brightness of fresh lemon juice. Salting the cucumbers and patting them dry is a small step that makes a big difference — it keeps the dressing from getting watery and ensures every slice stays coated and flavorful. Fresh dill and scallion greens round everything out with a herby, slightly sharp lift that makes this salad taste anything but plain. It works as a light lunch, a stunning side dish, or an easy make-ahead option when you want something clean and genuinely delicious on the table.
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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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