Chicken Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers instead of slicing them is a small move that makes a huge difference — the jagged, cracked surfaces soak up dressing in a way that clean-cut rounds never could. A quick salt-and-drain step pulls out excess moisture first, so the lemon tahini dressing clings to every craggy piece rather than turning watery at the bottom of the bowl. That dressing itself is the real star: nutty tahini, bright lemon, a whisper of maple syrup, and ground cumin come together into something creamy, tangy, and just a little smoky. Torn cilantro, sliced scallion greens, and a pinch of red pepper flakes keep the whole thing feeling fresh and lively. A final scatter of toasted sesame seeds and an optional drizzle of sesame oil push it over the edge into genuinely craveable territory. Every single ingredient here is plant-based and straightforward, so there's no need to scrutinize labels or swap anything out — it's naturally free of animal products from start to finish. This one comes together fast 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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