Chestnut Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Cool, crunchy, and coated in a silky lemon tahini dressing, this smashed cucumber salad is the kind of dish that disappears fast at any table. The smashing technique is the real magic here — cracking the cucumbers open creates jagged, porous edges that soak up every drop of that cumin-spiked, citrusy dressing instead of letting it slide right off. Salting and draining the pieces before tossing keeps things crisp rather than watery, so the final bowl is bright and punchy rather than soggy. Fresh cilantro, scallion greens, and a pinch of red pepper flakes layer in herby, lightly spicy contrast against the nutty richness of the tahini. Toasted sesame seeds and an optional drizzle of sesame oil finish it with a satisfying depth that makes the whole thing feel restaurant-worthy. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, vibrant flavors from start to finish. It's best served right away while the cucumbers still have that satisfying snap.
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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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