Vegan Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This salad is a bright, refreshing stunner that earns its place at any table — cool cucumber slices tossed with fresh dill and scallion greens, all coated in a golden, creamy dressing that's genuinely hard to stop eating. The dressing is the real star here: raw pumpkin seeds get toasted until they pop and turn lightly golden, then blended with olive oil, lemon juice, and turmeric into something silky and rich with just enough texture to keep things interesting. That hit of turmeric gives the whole bowl a gorgeous golden hue and a warm, earthy depth that plays beautifully against the cool crunch of the cucumbers. A quick salt-and-pat step draws out excess moisture from the cucumbers first, which means the dressing actually clings instead of sliding off into a watery puddle at the bottom of the bowl. Every single ingredient here is whole and plant-based — no dairy, no honey, no hidden animal products to second-guess — just clean, simple food that happens to taste incredible. Serve it with extra lemon wedges on the side and a scatter of reserved pepitas on top for a little extra crunch and a presentation that looks far more impressive than the effort required.
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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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