Pescatarian Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers instead of slicing them is a technique that transforms a humble vegetable into something genuinely exciting — the jagged, craggy edges soak up dressing in a way that clean cuts never could. Salting and draining the pieces first pulls out excess moisture, so when the lemon tahini dressing goes on, it clings to every rough surface instead of turning watery at the bottom of the bowl. That dressing itself is the real star: creamy tahini, bright lemon juice, a whisper of maple syrup, and ground cumin come together into something nutty, tangy, and just a little smoky. Fresh cilantro, scallion greens, and red pepper flakes keep the whole thing lively and a little bold. Toasted sesame seeds and an optional drizzle of sesame oil finish it off with a satisfying crunch and depth that makes this feel like a restaurant-quality dish with almost no effort. It's the kind of salad that disappears fast — light enough to serve alongside grilled fish or a hearty grain bowl, but interesting enough to eat straight from the serving plate.
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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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