Xanthan Gum Free Cucumber Dill Salad with Turmeric Pumpkin Seed Dressing
This vibrant salad is everything a warm-weather side dish should be — cool, herby, and just a little unexpected. The star of the show is a golden turmeric dressing made by blending toasted pumpkin seeds with olive oil, fresh lemon juice, and a pinch of black pepper into a creamy, slightly grainy pour-over that clings beautifully to every cucumber slice. Toasting the pepitas first is a small step that pays off big, deepening their nutty flavor before they get blended into something almost luxurious. Tossing the cucumbers with salt and patting them dry keeps the salad from turning watery, so the dressing stays bold and present rather than diluted. Fresh dill and sliced scallion greens round out the flavor with brightness and a gentle bite. Every single ingredient here is whole and straightforward — no stabilizers, no thickeners, no additives hiding in a bottle — which makes this an easy, confident choice when you need to keep things clean. A handful of extra pumpkin seeds scattered on top adds crunch and makes the finished bowl look genuinely stunning.
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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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