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Sweet and Spicy Smashed Cucumber Salad

Sweet and Spicy Smashed Cucumber Salad

Nisha Vora
This Sweet and Spicy Smashed Cucumber Salad is an easy, healthy, and light side dish that takes cucumbers from bland to fabulous. Slightly sweet and spicy, garlicky, and fresh, it’s surprisingly addictive yet very healthy (vegan, Paleo, and refined sugar-free).
5 from 26 votes
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Cuisine New American
Servings 4 as a side


  • 5-6 mini Persian cucumbers (or 1 large English cucumber)
  • 2-3 ripe but firm peaches, sliced

Sweet and Spicy Vinaigrette

  • 2 garlic cloves, crushed
  • ½ teaspoon red pepper flakes, plus more to taste
  • 2 tablespoons red wine vinegar
  • 1 teaspoon pure maple syrup
  • 2 tablespoons good-quality extra virgin olive oil
  • Kosher salt and black pepper to taste
  • 2-3 tablespoons pine nuts
  • 2-3 tablespoons golden raisins
  • One handful of fresh basil leaves, slivered


  • Smash the cucumbers. Using the back of a heavy knife, smash down on each cucumber using the widest part of the blade (similar to smashing down on a garlic clove to remove its peel) until the cucumber cracks open into a few pieces.
    1. NOTE: If using a large English cucumber, cut the cucumber into three segments before smashing.
  • Using your hands, tear the smashed cucumbers into rough chunks.
  • Place the cucumber chunks in a colander and sprinkle with a bit of kosher salt. Place the colander on top of a bowl. Allow the cucumbers to rest for at least 15 minutes, or up to 1 hour. Discard any liquid collected in the bowl.
  • Meanwhile, toast the pine nuts. To toast pine nuts, add them to a dry skillet over medium-low heat and toss occasionally until golden brown, 3-5 minutes.
  • Meanwhile, make the Sweet and Spicy Vinaigrette. Crush the garlic cloves. Add them to a bowl, along with the red pepper flakes, vinegar, and maple syrup. Whisk to combine, then stream in the olive oil, whisking as you go. Season to taste with salt and pepper.
    1. Alternatively, add all of the ingredients to a jar, close the lid, and shake up the jar until the dressing is emulsified.
  • Add the drained cucumbers to a large serving bowl.
  • Slice the peaches (don’t slice earlier, as they tend to bruise). Add the sliced peaches to the cucumbers, and then toss them with the Sweet and Spicy Vinaigrette. Top with the toasted pine nuts, golden raisins and slivered basil. Taste, and adds salt and pepper as needed.


Keyword chickpea salad, cucumber, gluten-free, refined sugar free, soy-free, vegan salad
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