Pistachio Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Cool, crunchy, and loaded with bright flavor, this smashed cucumber salad is the kind of dish that disappears fast at any table. The smashing technique is the real secret here — cracking the cucumbers open creates jagged edges and craggy surfaces 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 keeps everything crisp rather than watery, so the final bowl stays vibrant and fresh-tasting from first bite to last. The dressing itself is a simple whisk-together situation — tahini, fresh lemon juice, a touch of maple syrup, and cumin — and it comes together in minutes with no special equipment. Scallion greens, torn cilantro, and a pinch of red pepper flakes layer in herby, mildly spicy contrast, while toasted sesame seeds and an optional drizzle of sesame oil finish things off with a nutty crunch. Because every component here is straightforward and plant-based, there's no need to scan labels or worry about hidden nut additions sneaking into your bowl. It's an effortless, crowd-pleasing side that works just as well alongside a weeknight dinner as it does on a warm-weather spread.
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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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