Gut Friendly Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers rather than slicing them is a small technique with a big payoff — the jagged, cracked surfaces soak up dressing in a way that clean-cut pieces simply never do. Salting and draining the pieces first pulls out excess moisture, which means the lemon tahini dressing clings to every rough edge instead of turning watery at the bottom of the bowl. The dressing itself is built from tahini, fresh lemon juice, cumin, and a touch of maple syrup, creating something creamy and bright without any dairy or processed ingredients that can be hard on a sensitive digestive system. Scallion greens, cilantro, and a pinch of red pepper flakes keep the flavor lively without overwhelming the gut-friendly simplicity of the base. Toasted sesame seeds finish the whole thing with a satisfying crunch. It comes together quickly, uses whole-food ingredients throughout, and tastes like something you'd order at a restaurant — only you know exactly what went into it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!