Wheat Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This vibrant salad is everything a warm-weather side dish should be — cool, crisp, herbaceous, and just a little unexpected. Thinly sliced English cucumber gets tossed with fresh dill and scallion greens, then coated in a golden, creamy dressing made entirely from toasted pumpkin seeds, lemon juice, olive oil, and turmeric. Toasting the pepitas before blending is the move that makes the dressing — it deepens their nutty flavor and gives the whole thing a rich, slightly grainy texture that clings beautifully to every slice. The turmeric brings a warm earthiness and a gorgeous color without overpowering the brightness of the lemon and dill. Every single ingredient here is naturally free of wheat and gluten, so there's no label-reading required and no swapping anything out. It's the kind of salad that looks impressive enough to bring to a dinner party but comes together with minimal effort and a blender. Finish it with a few extra pumpkin seeds scattered on top and a squeeze of fresh lemon, and it's genuinely hard to stop eating.
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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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