Paleo Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is a technique worth knowing — the rough, jagged edges soak up dressing in a way that neat slices never could. After a quick drain, the pieces stay crisp and the lemon tahini dressing clings to every craggy surface instead of sliding off into a puddle. That dressing is the real star here: tahini, fresh lemon juice, olive oil, cumin, and just a touch of maple syrup come together into something creamy, bright, and deeply savory all at once. Scallion greens, torn cilantro, and a pinch of red pepper flakes keep the whole bowl feeling fresh and a little feisty. Toasted sesame seeds and a drizzle of sesame oil finish things off with a nutty crunch that makes every bite feel intentional. For anyone eating grain-free and whole-food focused, this one checks every box — tahini is simply ground sesame seeds, and every other ingredient here is as clean and unprocessed as it gets. It comes together fast, requires zero cooking, and honestly disappears from the bowl before you've even set the table.
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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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