Skip to main content
Epicurious

Smashed Cucumber Salad with Lemon and Celery Salt

3.1

(2)

Image may contain Plant Food and Vegetable
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.

Recipe information

  • Yield

    4 servings

Ingredients

5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
Kosher salt
1 (3x1") strip lemon zest, very thinly sliced
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1/4 tsp. celery salt, plus more for serving

Preparation

  1. Step 1

    Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.

    Step 2

    Meanwhile, whisk lemon zest, lemon juice, oil, and 1/4 tsp. celery salt in a medium bowl to combine; season dressing with salt.

    Step 3

    Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Sprinkle with more celery salt.

TagsCucumberVegetableLemonCitrusFruitSideLunchDinnerGluten FreeVegetarianVeganEasyQuickWeeknight Meals5 Ingredients or Fewer30 Minutes or LessNo-CookBon Appétit

See Related Recipes and Cooking Tips

Read More
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Paloma Slushy
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Roasted Snap Pea Salad With Yakult-Style Dressing
This crunchy, creamy salad has everything you want for a cookout.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.