Red Meat Allergy Friendly Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before dressing them isn't just a fun kitchen moment — it creates jagged, craggy surfaces that soak up every drop of the creamy lemon tahini dressing instead of letting it slide right off. The brief salting and draining step is a small but mighty move that keeps the whole bowl from turning watery, so the flavors stay bright and concentrated all the way to the last bite. Scallion greens, fresh cilantro, and a pinch of red pepper flakes bring a lively, herby heat that makes this feel like way more than a simple side salad. The dressing itself — tahini, fresh lemon juice, a touch of maple syrup, and ground cumin — is rich and nutty with just enough tang to keep things refreshing. Every single ingredient here is naturally free of red meat and animal products, so there's no label-scanning or substitution stress involved. This is the kind of dish that disappears fast at a table, whether you're serving it alongside grilled vegetables, spooning it over grains, or honestly just eating it straight from the bowl.
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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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