Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Cool, crunchy, and deeply satisfying, this smashed cucumber salad is the kind of dish that disappears fast — especially on a hot day when you want something refreshing but still full of flavor. The smashing technique is the real secret here: cracking the cucumbers open creates jagged edges that soak up every drop of the lemon tahini dressing instead of letting it slide right off. Salting and draining the pieces first pulls out excess moisture, so the final bowl stays vibrant and never watery. The dressing itself — tahini, fresh lemon juice, a touch of maple syrup, and ground cumin — comes together in minutes and hits that perfect balance of nutty, bright, and just a little earthy. Scallion greens, torn cilantro, and a pinch of red pepper flakes layer in freshness and gentle heat without overwhelming the cucumbers. Every single ingredient in this recipe is naturally plant-based, so there's no swapping or substituting needed — it's just good food that happens to be completely animal-free. Finish with toasted sesame seeds and an optional drizzle of sesame oil, and you've got a stunning side for four that looks like it came from a restaurant.
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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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