Lupin Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before dressing them isn't just a fun kitchen moment — it creates jagged, craggy surfaces that soak up every drop of the creamy lemon tahini dressing instead of letting it slide right off. The salting and draining step is a small but crucial move that keeps the whole bowl from turning watery, so the flavors stay bright and concentrated all the way to the last bite. That dressing is genuinely something special: tahini whisked with fresh lemon juice, a touch of maple syrup, and ground cumin into a silky, pourable sauce that's rich without being heavy. Scallion greens, torn cilantro, and a pinch of red pepper flakes bring freshness and a gentle kick that balance the nuttiness of the sesame perfectly. Every ingredient here is naturally free from lupin — no flour blends, no legume-based thickeners, nothing that typically sneaks that ingredient into an otherwise clean dish. It comes together quickly, looks stunning on the table, and works just as well as a light lunch as it does alongside a bigger spread. Toasted sesame seeds on top add the final crunch that makes this salad feel completely finished.
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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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