Gluten Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is the kind of technique that sounds almost too simple until you taste the result — the jagged, cracked edges soak up dressing in a way that neat slices never could. After a quick drain in the colander, the pieces stay crisp rather than watery, so every bite delivers that satisfying crunch alongside a creamy, tangy lemon tahini coating. The dressing comes together in one bowl with tahini, fresh lemon juice, cumin, and a touch of maple syrup, landing somewhere between nutty and bright with just enough warmth from the cumin to keep things interesting. Red pepper flakes and fresh cilantro bring a little heat and herby freshness, while toasted sesame seeds and an optional drizzle of sesame oil finish the whole thing off with a deeply savory note. Every ingredient here is naturally free of gluten, so there's no swapping or substituting required — just straightforward, whole-food cooking that happens to work for anyone avoiding wheat. It comes together fast and tastes like something you'd order at a restaurant and immediately try to recreate at home. Serve it right away while the cucumbers are still cold and the dressing is glossy and fresh.
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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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