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Looking for a no-cook recipe to help beat the last of this summer’s heat? My Whole30 Smashed Cucumber Salad is a refreshing side that you can whip up in less than 20 minutes, perfect for when you’d rather be spending time with your family than cooking in the kitchen!
Why would I smash my cucumbers?
Seems silly, right? Why would I smash perfectly good produce? It can’t be just because it’s fun, right? Well, yes and no.
It’s not absolutely necessary to smash your cucumbers, but this will make the salad juicier and more refreshing. You can just cut your cucumbers into chunks if you’d like but smashing them is more fun. I promise.
Farmers Market Ingredients and Substitutions
Cucumbers
Cucumbers are technically a fruit in the cucurbit family, which includes melons and squashes. They’re generally in season at the farmers market from late summer to early fall, though there will be some variability depending on your exact location.
Look for cucumbers that are firm across the entire fruit and avoid any that have soft or brown spots.
The best cucumbers for this salad are the seedless, thin-skinned varieties, such as English cucumbers or Armenian cucumbers. I recommend saving smaller cucumber varieties, like lemon cucumbers, or thicker skinned cukes, like those used for pickling, for another recipe.
Chili Crunch Oil
Don’t sleep on the prepared products at your local farmers market. I have discovered some of my favorite sauces and relishes from sampling all the goods offered at various markets. In fact, this was how I discovered my favorite chili crisp, Chilee Oil (this is not sponsored, they’ve got no idea I’m writing this; I just love the product). I’ve purchased both the mild and spicy versions, and both are extremely flavorful depending on your desired heat level.
Tips and Tricks
This recipe is an excellent opportunity to get all your frustrations out while making dinner. To smash the cucumbers, lay the blade of a large chef’s knife (I use this one) or a cleaver on its side on top of the whole cucumbers. Then hit the blade with your fist. Repeat this action along the length of the cucumber. Slice the cucumbers after they have been smashed.
Another option would be to smash the cucumbers with a large pot or frying pan. This could be a great way to get your kids involved, since there wouldn’t be any knives involved with this method.
Serving Suggestions
Serve this smashed cucumber salad alongside my Whole30 Baked Sablefish or my Pan Seared Trout. Cucumbers have a cooling effect that make them a particularly refreshing in the summer months, and they won’t overpower the delicate flavors of the fish.
Alternatively, I Heart Umami has a ton of great recipes that pair nicely with the flavors in this salad and make for a great bento box meal. Chihyu’s Chicken Katsu recipe is the perfect main to accompany this salad.
Looking to serve this salad as a main course instead? Add some shredded chicken as a main protein to round things out. I’ve found several pre-cooked Whole30 compliant chicken slices at the grocery store that would be especially convenient if you wanted to take this route.
But what about the leftovers?
Unlike many salads, this smashed cucumber salad saves pretty well in the refrigerator for a day or two. This makes it a great option to make a little extra and take the leftovers to work for lunch the next day.
Whole30 Smashed Cucumber Salad
My Whole30 Smashed Cucumber Salad is a refreshing side that's perfect for when you’d rather be spending time with your family than cooking in the kitchen!
Ingredients
- 2 medium cucumbers (or 1 Alaskan-sized cucumber)
- ¼ cup rice vinegar
- Juice and zest of 1 lime
- ¼ cup coconut aminos
- 2 tbsp toasted sesame oil
- 1/3 cup avocado oil
- 2 cups spring mix lettuces, for serving (optional)
- 4 tbsp chili crisp, such as Chilee Oil
Instructions
- Trim the ends off the cucumbers. Using the side of your knife or a large pot, smash the cucumbers until they are flattened. Slice cucumbers in half lengthwise, then cut into ¼ inch wide strips on a bias. Add to a large bowl.
- Make the dressing by combining the rice vinegar, juice and zest of the lime, and the coconut aminos in a small bowl. Slowly whisk in the toasted sesame oil and avocado oil until thoroughly combined.
- Pour the dressing over the cucumbers and toss until everything is coated. Set aside to marinate for 15 minutes.
- When ready to serve, lay out 2 cups of spring mix on a serving platter. Then spread the smashed cucumbers and dressing on top. Drizzle with the chili crisp.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 380Total Fat: 32gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 3mgSodium: 415mgCarbohydrates: 23gFiber: 2gSugar: 13gProtein: 3g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
