Hazelnut Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is one of those techniques that sounds almost too simple, but it completely transforms the texture — 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 and the lemon tahini dressing clings to every rough surface instead of sliding off into a puddle at the bottom of the bowl. That dressing is genuinely worth making on its own: creamy, bright, and just a little smoky from the cumin, with maple syrup rounding out the tartness of the lemon. Scallion greens, torn cilantro, and a pinch of red pepper flakes keep things fresh and lively without overwhelming the cool cucumber. Toasted sesame seeds on top add a satisfying crunch and a nutty finish that comes entirely from sesame — no tree nuts involved at any step, which makes this a stress-free choice for anyone navigating hazelnut sensitivities at the table. Everything here is straightforward pantry and produce, so there's no hunting down specialty ingredients or second-guessing labels. It's the kind of salad that disappears fast, so you might want to double the dressing.
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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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