Don't skip salting the cucumbers in this quick cucumber salad recipe--just 10 minutes pulls out some of their excess moisture, concentrating the flavor and keeping the salad from being watered down. Serve as a healthy side dish at a summer cookout alongside burgers and hot dogs. Source: EatingWell Magazine, July/August 2017

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Place cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart. Tear into bite-size pieces and place in a colander; sprinkle with salt and stir. Let stand 10 minutes.

  • Meanwhile, whisk lemon juice, oil, cumin and pepper in a medium bowl.

  • Shake the cucumbers in the colander to drain any liquid. Turn the cucumbers out onto a clean kitchen towel and pat dry. Add the cucumbers to the dressing and toss to coat.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

81 calories; 7.1 g total fat; 1 g saturated fat; 73 mg sodium. 224 mg potassium; 3.8 g carbohydrates; 1.7 g fiber; 2 g sugar; 1.6 g protein; 306 IU vitamin a iu; 12 mg vitamin c; 2 mcg folate; 34 mg calcium; 1 mg iron; 1 mg magnesium;

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
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Rating: 5 stars
Great alternative cucumber salad!! Huge hit at the weekend potluck. Super easy too Read More
Rating: 5 stars
Sometimes I feel like when cucumbers are sliced they're too slippery to hold onto dressing and too awkward to eat. This smashing technique is genius. It makes nice little bite-sized nibbles and gives the cukes lots of little nooks and crannies for the dressing to cling to. Read More