Yeast 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 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 fresh lemon juice, olive oil, and a warm hit of turmeric create a creamy, slightly grainy texture that clings beautifully to every cucumber slice. Avoiding yeast means steering clear of fermented condiments and many store-bought dressings, but this one is built entirely from whole, unprocessed ingredients with zero compromise on flavor. Fresh dill and sliced scallion greens bring a bright, herby lift that makes the whole bowl feel alive. Salting the cucumbers before dressing them is a small but smart step — it draws out excess moisture so the dressing stays bold and doesn't get watered down. A scatter of extra pumpkin seeds on top adds a satisfying crunch and makes the presentation genuinely beautiful. Serve it with lemon wedges on the side for an extra squeeze of brightness, and don't be surprised when everyone asks for the recipe.
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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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