Macadamia Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is the kind of technique that sounds almost too simple, but it genuinely transforms the texture — those jagged, craggy 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 surface instead of sliding off into a puddle at the bottom of the bowl. That dressing itself is worth making on repeat: bright with fresh lemon juice, earthy from cumin, and just barely sweet from a touch of maple syrup, it comes together in minutes with a whisk. Scallion greens, torn cilantro, and a pinch of red pepper flakes layer in freshness and a gentle kick that keeps each bite interesting. Toasted sesame seeds and an optional drizzle of sesame oil finish things off with a nutty depth that feels intentional and complete — no tree nuts required, and nothing here to second-guess at the ingredient label. The whole dish is naturally plant-based, built entirely from pantry staples and fresh produce, so it fits easily into weeknight cooking without any specialty swaps. Serve it immediately while the cucumbers are still cold and the contrast between crisp and creamy is at its best.
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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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