Almond Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers instead of slicing them is a small step that makes a huge difference — the jagged, cracked surfaces soak up dressing in a way that clean-cut rounds never could. A quick salting and draining session pulls out excess moisture first, so the lemon tahini dressing actually clings to every piece rather than turning watery at the bottom of the bowl. That dressing is the real star here: creamy tahini, bright lemon juice, a whisper of maple syrup, and ground cumin come together into something that tastes far more complex than the short ingredient list suggests. Fresh cilantro and scallion greens keep things light and herby, while red pepper flakes add just enough heat to make you go back for another forkful. Toasted sesame seeds on top give a satisfying crunch and a nutty finish that comes entirely from seeds rather than tree nuts, so there's no need to scan labels or worry about cross-contact with almonds or other nuts. The whole thing is plant-based from start to finish, relying on pantry staples and fresh produce with zero compromise on richness or flavor. It's the kind of salad that disappears fast, so you might want to double the batch.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb persian cucumbers (about 8–10 small)
- ¾ tsp kosher salt, divided
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves, roughly torn
- ¼ tsp red pepper flakes
For the dressing
- ¼ cup well-stirred tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp extra-virgin olive oil
- 1 tbsp water, plus more as needed
- 1 tsp maple syrup
- ½ tsp ground cumin
- ¼ tsp kosher salt
For serving
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil (optional)
Instructions
- 1
Trim the ends off the cucumbers. Place them on a cutting board and smash each one firmly with the flat side of a chef's knife or the bottom of a heavy mug until the skin cracks and the flesh splits open. Tear or cut the smashed cucumbers into rough 1- to 1½-inch pieces and transfer to a colander set over the sink.
- 2
Toss the cucumber pieces with ½ tsp of the kosher salt and let them drain in the colander for 10 minutes, then pat dry with paper towels. This draws out excess water so the dressing clings rather than pools.
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