Artificial Flavors Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers instead of slicing them is a technique that creates jagged, craggy edges — and those edges are exactly what make this salad so satisfying, because every crack and crevice catches the creamy lemon tahini dressing. A quick salt-and-drain step pulls out excess moisture first, so the dressing actually clings to the cucumber rather than turning watery at the bottom of the bowl. The dressing itself comes together with just a whisk: tahini, fresh lemon juice, olive oil, a touch of maple syrup, and ground cumin, all real pantry staples with nothing synthetic hiding in the mix. Scallion greens, torn cilantro, and a pinch of red pepper flakes layer in brightness and a gentle kick that keeps every bite interesting. Toasted sesame seeds and an optional drizzle of sesame oil finish things off with a nutty depth that feels way more restaurant-worthy than the effort involved. This is the kind of dish that disappears fast at the table, and since every ingredient is straightforward and clean, you never have to second-guess what went into it.
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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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