Shellfish 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 requires. The star of the show is the blended dressing — toasted pumpkin seeds, bright lemon juice, and earthy turmeric come together into a creamy, slightly grainy sauce that clings beautifully to every cucumber slice. Toasting the pepitas in a dry skillet before blending is a small step that pays off big, coaxing out a deep, nutty flavor that makes the whole dressing sing. Fresh dill and sliced scallion greens keep things light and herbaceous, while a quick salt-and-pat technique on the cucumbers ensures the dressing coats rather than slides off. Everything here is whole, plant-based, and naturally free from any seafood or shellfish concerns — no label-reading required. It works equally well as a refreshing side at a summer cookout or a light lunch on its own, and a squeeze of lemon right before serving ties it all together.
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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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