Pork Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is the kind of technique that sounds almost too simple until you taste the result — the jagged, cracked surfaces soak up dressing in a way that neat slices never could. After a quick drain in the colander, the pieces stay crisp and concentrated rather than watery, so every bite delivers real flavor. The lemon tahini dressing comes together in minutes and hits that perfect balance of nutty, bright, and just a little sweet from a touch of maple syrup. Scallion greens, fresh cilantro, and a pinch of red pepper flakes keep things lively, while toasted sesame seeds and an optional drizzle of sesame oil finish the whole thing off with a satisfying crunch and depth. Every single ingredient here is naturally plant-based and free from any pork-derived products — no hidden additives, no label-reading anxiety, just clean, whole-food components you can feel good about. This is the kind of salad that disappears fast at a dinner table, and it's easy enough to pull off on a weeknight with almost no prep beyond a good hard smash.
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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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