Tree Nut 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 olive oil, fresh lemon juice, and a warm hit of turmeric create a creamy, slightly grainy texture that clings beautifully to every cucumber slice. Because the dressing is built entirely around pumpkin seeds rather than cashews, almonds, or any other tree nut, it's a genuinely satisfying creamy dressing option that doesn't require any substitutions or workarounds. Salting the cucumbers before dressing them is a small but smart step that keeps the salad from turning watery, so the flavors stay bright and concentrated all the way to the last bite. Fresh dill and sliced scallion greens add a herby, slightly sharp lift that balances the earthiness of the turmeric perfectly. A scatter of extra pepitas on top gives you a little crunch and makes the whole plate look stunning. Serve it with lemon wedges on the side for anyone who wants an extra squeeze of brightness.
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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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