Breastfeeding Friendly Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Cool, crunchy, and coated in a creamy lemon tahini dressing, this smashed cucumber salad is the kind of dish that disappears fast — and for good reason. The smashing technique isn't just fun; it creates jagged edges and crevices that soak up every drop of that silky, cumin-kissed dressing instead of letting it slide off. Tahini is a standout ingredient here, delivering a rich source of calcium and healthy fats that are genuinely useful when your body is working overtime to produce milk. Fresh lemon juice, olive oil, and a touch of maple syrup round out the dressing with brightness and balance, while cilantro and scallion greens keep things feeling light and vibrant. The salting-and-draining step is a small but smart move — it pulls out excess moisture so the dressing clings beautifully rather than turning watery at the bottom of the bowl. A finish of toasted sesame seeds adds a satisfying crunch and an extra hit of plant-based minerals. It comes together quickly, uses wholesome whole-food ingredients, and feels like a real treat even on the most exhausted of days.
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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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