Pecan Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Cool, crunchy, and impossibly refreshing, this smashed cucumber salad is the kind of dish that disappears fast at the table. The smashing technique is the real magic here — cracking the cucumbers open creates jagged edges and crevices that soak up every drop of the creamy lemon tahini dressing instead of letting it slide right off. Salting and draining the pieces before tossing ensures the dressing stays thick and clinging rather than watery, which makes a huge difference in the final texture. The dressing itself is built from tahini, fresh lemon juice, a touch of maple syrup, and ground cumin — bold, nutty, and bright all at once, with zero dairy or animal products in sight. Scallion greens, torn cilantro, and a pinch of red pepper flakes keep things lively, while toasted sesame seeds and an optional drizzle of sesame oil finish it off with a satisfying depth. This is a genuinely tree-nut-free recipe with no sneaky additions to watch for — just clean, whole ingredients from start to finish. Serve it immediately after tossing so the cucumbers stay crisp and the dressing stays glossy.
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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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