Pregnancy Friendly 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 feels refreshing and satisfying all at once. The smashing technique is the real magic here — cracking the cucumbers open creates jagged edges that soak up every drop of the creamy lemon tahini dressing instead of letting it slide right off. Salting and draining the cucumbers before dressing them is a small but important step that keeps things from turning watery, so the texture stays crisp and the flavors stay bold. Tahini brings a rich, nutty depth that pairs beautifully with fresh lemon juice and a touch of maple syrup, while cumin adds just enough warmth to make the whole bowl feel cohesive. Scallion greens and torn cilantro keep things light and herby, and the red pepper flakes add a gentle kick that's easy to dial back if you're keeping things mild. Toasted sesame seeds on top give a satisfying little crunch with every bite. It comes together quickly with whole-food ingredients you can feel good about, making it an easy go-to when you want something vibrant and nourishing without a lot of fuss.
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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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