I absolutely love this smashed buffalo cucumber salad!
It’s light and refreshing with a touch of heat, plus cheese and avocado — which makes it one of my favorite things right now.
I’m curious — what are you eating at the moment? Are you cooking from your pantry or shopping weekly? How’s the fresh produce situation where you are?
Deciding what to share here feels the same as deciding what to eat at home. Lately we’ve been leaning on comfort food, even when that comfort comes in salad form. With warmer weather I’m craving brighter, fresher dishes, though grocery trips have been infrequent for us. Still, I’m making salads like this one because they’re satisfying and easy to pull together.
Enter smashed buffalo cucumbers — a simple, bold salad that’s full of flavor.
Last year I shared a sesame smashed cucumber salad here and it was a huge hit. I still crave that one, but this buffalo version delivers the same refreshing crunch with a different, spicy twist.
Cucumbers aren’t everyone’s favorite — Eddie avoids them — so I usually make smaller portions for Emilia and myself. She loves them too, often dunked into guacamole.
What’s in this bowl
First, we do the salt-and-sugar trick with the cucumbers and let them sit for 20–30 minutes to release excess water. While there’s usually a vinaigrette on smashed cucumber salads, this one uses buffalo wing sauce instead — spicy and tangy, it’s perfect for juicy cucumbers.
I add sliced avocado to lend creaminess and substance so the salad feels more filling than just a bowl of cucumbers. Once the cucumbers are drained, I toss them with avocado, wing sauce and a splash of lime juice so everything is well coated.
Then the cheese — gorgonzola or blue cheese is my go-to because it pairs so well with buffalo flavors. If you don’t have or don’t like blue cheese, feta, goat cheese, or even cheddar will work.
For brightness and aroma I mix three fresh herbs and aromatics: green onions, chives and cilantro. They lift the whole salad and are a must with any buffalo-flavored dish.
Finally, I finish with a generous handful of chopped peanuts for crunch and extra savory depth. The peanuts add texture and make the salad more satisfying.
Isn’t it gorgeous?
Smashed Buffalo Cucumber Salad
Smashed Buffalo Cucumber Salad with Avocado
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Ingredients
- 8 baby seedless cucumbers (or English/seedless cucumbers)
- 1 pinch kosher salt
- 1 pinch sugar
- 1 avocado, sliced
- 3 tablespoons buffalo wing/hot sauce or more, to taste
- 1 tablespoon freshly squeezed lime juice
- ⅓ cup crumbled gorgonzola cheese (or feta, goat, cheddar, etc.)
- ¼ cup chopped peanuts
- 2 green onions, thinly sliced
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped chives
Instructions
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Cut the cucumbers into pieces — some halved, some lengthwise — then gently smash each piece once using a jar or meat tenderizer. 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, place a bowl or something heavy on top to press out more water. Let the cucumbers sit at room temperature for 20–30 minutes.
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While the cucumbers sit, prepare the remaining ingredients: slice the avocado, chop peanuts, green onions, cilantro and chives, and crumble the cheese.
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Drain the cucumbers well and transfer them to a large bowl. Gently toss in the avocado and season with a small pinch of salt and pepper. Drizzle with buffalo wing sauce and lime juice, then toss to coat. Sprinkle with gorgonzola (or your cheese of choice), chopped peanuts, green onions, cilantro and chives. Serve immediately.
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Yes to some green!