Tree Nut Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is the kind of technique that sounds almost too simple, but it completely transforms the texture — those jagged, craggy edges soak up dressing in a way that neat slices never could. The salting and draining step is a small act of patience that pays off big, keeping everything bright and crisp instead of watery and limp. The lemon tahini dressing comes together in minutes and hits every note at once: nutty, tangy, faintly sweet from a touch of maple syrup, and warmly spiced with cumin. Scallion greens, fresh cilantro, and a pinch of red pepper flakes layer in color and a gentle kick that keeps each bite interesting. Tahini is made from sesame seeds, not tree nuts, so this dressing is naturally safe for anyone avoiding almonds, cashews, or walnuts — no substitutions needed, just a genuinely creamy, plant-based sauce. A finish of toasted sesame seeds adds crunch and a little drama on the plate. This is the kind of salad that disappears fast, so you might want to make a double batch.
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)
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!