I’m about to make you fall in love with this smashed cucumber salad!
I’m pausing the usual content to share a simple side dish that’s perfect for hot summer days.
Honestly, this could become your favorite quick snack, appetizer, lunch or dinner side.
Basically, everything.
For a long time Eddie was firmly anti-cucumber, and I hadn’t been a huge fan either—unless it was mixed into a salad. Because Eddie avoids cucumbers, I get to enjoy more of them!
I first encountered smashed cucumber salad in Bon Appétit; their version with hot vinegar sounded incredible. I adapted and simplified it, and now I make this all the time.
The method is delightfully easy: cut and smash the cucumbers with a knife, rolling pin or meat tenderizer, then let them sit with a bit of salt and sugar. While they release water, whisk together a bright, savory dressing. Combine everything and the cucumbers soak up the flavor—refreshing, crunchy and satisfying.
It’s embarrassingly simple and wildly flavorful—one of those recipes I can’t believe I didn’t eat sooner.
I’ve definitely been missing out.
There are many ways to enjoy this salad.
Eat it straight, just cucumbers tossed in the dressing—it makes a great cooling snack on a hot day. The cucumbers are hydrating and crisp, and the dressing adds bright umami notes.
If you want a heartier bite, add sliced avocado. I often serve this as a snack, a side dish or even a light dinner after a big lunch.
To make it a more substantial meal, toss in shredded rotisserie chicken, shrimp, or beans. It’s versatile and pairs well with many proteins.
This is what I love to serve with the smashed cucumber salad:
The salad works with almost everything, but it’s especially welcome during warm months because it’s so cooling and bright. It comes together quickly, making it perfect for last-minute sides. Below are some dishes it pairs nicely with.
Shrimp salad rolls
Sticky sheet pan chicken
One pan sesame chicken
Asian-style sloppy joes
Korean beef bowls
Cilantro lime flank steak
Smoked gouda smash burgers
Toasted sesame ginger salmon
Hot honey roasted salmon
Chipotle pulled pork with pickled peaches
Baby back ribs with root beer BBQ sauce
Smashed Cucumber Salad
Yield:
2 to 4 people
35 minutes
35 minutes
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Ingredients
- 6 to 8 mini cucumbers
- 1 pinch of kosher salt
- 1 pinch of sugar
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon tamari, soy sauce or coconut aminos
- 2 teaspoons honey
- 2 garlic cloves, minced
- ½ lime, juiced
- 1 pinch crushed red pepper flakes
- 1 avocado, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoons chopped chives
- chive blossoms, for garnish
Instructions
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Cut the cucumbers into pieces (some halved, some lengthwise, whatever you prefer). Use a jar, rolling pin or meat tenderizer to smash each piece gently, usually just once. Remove any loose seeds and place the cucumber pieces in a large strainer set over a bowl. Sprinkle with a generous pinch of salt and a pinch of sugar, then toss. If you like, weigh the cucumbers down with another bowl to help press out water. Let sit 30 minutes at room temperature.
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In a small bowl, whisk together rice vinegar, toasted sesame oil, tamari or soy sauce, honey, minced garlic, lime juice and crushed red pepper flakes until combined. Taste and add a pinch of salt if needed.
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Drain the cucumbers and transfer them to a large bowl. Add the sliced avocado, pour on the dressing and toss to combine. Sprinkle with toasted sesame seeds, chopped chives and chive blossoms. Serve immediately.
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I appreciate you so much!
Can’t get enough of these chive blossoms.