The Ultimate Smashed Cucumber Salad
The Ultimate Smashed Cucumber Salad ---- It's all in the name! Fresh, crunchy cucumbers meet a drizzle of olive oil, a sprinkle of Parmesan, a squeeze of lemon, and a medley of seasonings and fresh herbs in this spring + summer favorite. It's the perfect side dish to elevate any meal with its vibrant flavors and refreshing crunch. Vegan + Dairy-free Option.
Servings: 4 servings
Calories: 156kcal
Ingredients
SALAD:
- 2 medium organic cucumbers
- 3 Tbsps Extra virgin olive oil
- ½ cup freshly-grated parmesan cheese
- 1 lemon, freshly-squeezed
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup fresh parsley, chopped
- sesame seeds, for garnish (You can sub with pine nuts, pistachios, etc.)
US Customary - Metric
Instructions
PREP THE CUCUMBERS:
- Begin by peeling and slicing the cucumbers about ½-inch thick. Then slice each slice in half. Repeat until all cucumber are sliced.
CRUSH THE CUCUMBERS:
- In a bowl, add the cucumbers and using a fork or mulling tool, crush the cucumbers until they appear pretty smashed but not broken.
TO MAKE THE CUCUMBER SALAD:
- In the bowl with the cucumbers, add the olive oil, parmesan cheese, lemon juice, salt, black pepper, garlic powder, chopped parsley, and sesame seeds, mixing everything together until combined.
- To serve, add the smashed cucumber salad as a side to your favorite main meat or dish or atop tacos, sandwiches, etc.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be refrigerated in an airtight container for up to 3-5 days.
- MAKE AHEAD: This smashed cucumber salad can be made up to 1 day ahead and stored in the refrigerator.
Nutrition
Calories: 156kcal | Carbohydrates: 5g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 513mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 19mg | Calcium: 124mg | Iron: 1mg