Sesame Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber salad is the kind of dish that looks like it came from a trendy café but comes together in your own kitchen with minimal effort. 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 tahini or any sesame in sight. That matters more than it sounds, because so many dressed salads and "creamy" vinaigrettes rely on sesame oil or tahini as a base, making them an automatic no-go. Here, raw pumpkin seeds do all the heavy lifting, giving the dressing a rich, slightly grainy texture that clings beautifully to every cucumber slice. Fresh dill and scallion greens keep things bright and herbaceous, while a quick salt-and-pat step pulls excess moisture from the cucumbers so the dressing never gets watery. It's a genuinely satisfying side that works alongside grilled proteins, grain bowls, or honestly just on its own with a squeeze of lemon. Every ingredient is straightforward and easy to verify, so you can serve it with total confidence.
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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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