
This smashed cucumber salad is bright, cooling, and packed with texture — the kind of dish that disappears fast at any table. The smashing technique is the real magic here: cracking the cucumbers open creates jagged edges that soak up every drop of the creamy lemon tahini dressing instead of letting it slide right off. A quick salt-and-drain step pulls out excess moisture so the whole bowl stays vibrant and crisp rather than watery. The dressing itself is silky and tangy, built from tahini, fresh lemon juice, a touch of maple syrup, and warm cumin — completely plant-based and naturally free from any grain-based thickeners or fillers. Torn cilantro, sliced scallion greens, and a pinch of red pepper flakes keep things fresh and just a little fiery. A finish of toasted sesame seeds adds a satisfying crunch that ties the whole thing together. It's the kind of effortless, crowd-pleasing salad you'll want on repeat all season long.
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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.
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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