Seed Oil Free 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, cracked edges soak up dressing in a way that clean cuts never could. A quick salt-and-drain step pulls out excess moisture so the lemon tahini dressing clings to every craggy piece rather than sliding off into a watery puddle at the bottom of the bowl. That dressing itself is the real star: creamy tahini, bright fresh lemon juice, a whisper of maple syrup, and ground cumin come together with just a tablespoon of extra-virgin olive oil — no industrial seed oils anywhere in sight. For anyone navigating the frustrating reality that most bottled dressings and restaurant salads are built on refined vegetable or canola oil, this one is a genuinely satisfying workaround that doesn't taste like a compromise. The scallion greens, torn cilantro, and red pepper flakes keep things fresh and a little punchy, while toasted sesame seeds add a satisfying crunch on top. It comes together fast, uses pantry staples, and looks impressive enough to bring to a dinner table without any explanation needed. Serve it immediately so the cucumbers stay crisp and the dressing stays glossy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedsesame oil
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!