Anti Inflammatory Vegan Smashed Cucumber Salad with Lemon Tahini Dressing

Total time25 min

Prep time15 min

Cook time0 min

Anti Inflammatory Vegan Smashed Cucumber Salad with Lemon Tahini Dressing

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Ingredients

4 servings

For the salad

1 ½ lb persian cucumbers (about 8–10 small)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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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
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
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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