Vegetarian 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, irregular edges soak up dressing in a way that clean cuts never could. A quick salt-and-drain step pulls out excess moisture first, so the lemon tahini dressing clings to every craggy piece rather than turning watery at the bottom of the bowl. That dressing itself is the real star: nutty tahini, bright fresh lemon juice, a whisper of maple syrup, and ground cumin come together into something creamy, tangy, and just a little smoky. Torn cilantro, sliced scallion greens, and red pepper flakes layer in freshness and a gentle kick, while toasted sesame seeds and an optional drizzle of sesame oil finish things off with a satisfying crunch and depth. The whole dish is completely plant-based, built entirely from pantry staples and fresh produce with zero animal products in sight — no swaps or substitutions needed. It comes together fast and tastes like something you'd order at a restaurant and immediately try to reverse-engineer at home. Serve it right away while the cucumbers still have their snap and the dressing is at its glossiest.
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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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