Lactose Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing

Smashing cucumbers instead of slicing them is a technique worth knowing — the jagged, cracked surfaces soak up dressing in a way that clean-cut rounds never quite manage. A quick salt-and-drain step pulls out the excess moisture first, so when that lemon tahini dressing hits, it clings to every craggy piece instead of sliding off into a watery puddle at the bottom of the bowl. The dressing itself is built from tahini, fresh lemon juice, olive oil, maple syrup, and cumin — creamy and bright without a drop of dairy anywhere in the recipe. That makes this a genuinely easy win for anyone navigating lactose, since there's no swapping or substituting required; the dish is simply built that way from the start. Scallion greens, torn cilantro, and a pinch of red pepper flakes keep things fresh and a little punchy, while toasted sesame seeds and an optional drizzle of sesame oil add a nutty finish that ties the whole thing together. It comes together fast, looks beautiful on the table, and tastes like something you'd order at a restaurant and immediately try to reverse-engineer at home.

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