Soy Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and dressed in something genuinely unexpected, this salad is the kind of dish that makes people ask for the recipe before they've even finished their bowl. The dressing is the real star — toasted pumpkin seeds blended with olive oil, fresh lemon juice, and ground turmeric create a creamy, golden sauce with a slightly nutty depth that clings beautifully to every cucumber slice. A quick salt-and-pat step pulls excess moisture from the cucumbers first, so the dressing stays bold and doesn't get watered down. Fresh dill and scallion greens keep things bright and herbaceous without overwhelming the earthy warmth of the turmeric. Soy tends to sneak into bottled dressings and condiments, but every ingredient here is whole and straightforward — nothing processed, nothing hidden. It's naturally free of soy at every step, from the seed-based dressing to the finishing squeeze of lemon. Light enough to serve alongside grilled fish or chicken, satisfying enough to eat on its own, this is a salad worth making on repeat all summer long.
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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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