Brazil Nut Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is the kind of technique that sounds almost too simple, but it completely transforms the texture — those jagged, craggy edges soak up dressing in a way that neat slices never could. After a quick drain to pull out excess moisture, every piece stays crisp and the lemon tahini dressing clings beautifully rather than sliding off into a watery puddle at the bottom of the bowl. That dressing itself is worth making on its own: creamy tahini, bright lemon juice, a whisper of maple syrup, and ground cumin come together into something nutty, tangy, and just a little smoky. Scallion greens, torn cilantro, and red pepper flakes keep the whole thing feeling fresh and lively, while toasted sesame seeds and an optional drizzle of sesame oil add a satisfying finish. The entire recipe is built from pantry staples and fresh produce, so there's no need to scan labels for hidden tree nut derivatives or worry about cross-contact from specialty ingredients. It comes together fast, looks genuinely impressive on the table, and disappears even faster.
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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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