Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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.)
1
3x1" strip lemon zest, very thinly sliced
2
Tbsp. fresh lemon juice
2
Tbsp. extra-virgin olive oil
¼
tsp. celery salt, plus more for serving
Need to make a substitution?
Preparation
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 ¼ 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.
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