Turkey Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
Cool, crisp, and vibrantly golden, this cucumber dill salad is the kind of dish that looks far more impressive than the effort it takes to pull together. The star of the show is a blended dressing made from toasted pumpkin seeds, fresh lemon juice, and ground turmeric — it turns silky and creamy in the blender while delivering a nutty, bright flavor that clings beautifully to every cucumber slice. Toasting the pepitas first is a small step that makes a big difference, coaxing out a deeper, richer taste before they get blended down into that gorgeous golden sauce. Fresh dill and scallion greens keep things herbaceous and light, while a quick salt-and-pat technique on the cucumbers ensures the dressing stays bold rather than watered down. The whole thing comes together with pantry staples and fresh produce — no poultry, no meat, no hidden animal proteins to worry about anywhere in the ingredient list. It works equally well as a side at a summer cookout or as a refreshing lunch on its own. Finish with a squeeze of lemon and a scatter of extra pumpkin seeds for a little crunch, and you've got a salad that genuinely earns its place at 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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