Description
This Crushed Cucumber Salad with Tomatillo Dressing is a refreshing, zesty dish full of bold flavor and crunchy textures. It’s quick to make, vibrant in color, and perfect for hot days or light meals.
Ingredients
Scale
- 4 Persian cucumbers or 2 English cucumbers, crushed into chunks
- 4 medium tomatillos, husked and quartered
- 1 small garlic clove, minced
- Juice of 1 lime
- 3 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey (optional)
Instructions
- Add tomatillos, garlic, lime juice, olive oil, honey, salt, and pepper into a blender. Blend until smooth. Stir in chopped cilantro.
- Place smashed cucumbers in a large mixing bowl and sprinkle with salt. Let sit for 10 minutes, then drain off excess liquid.
- Pour dressing over the cucumbers and toss gently to coat.
- Chill salad in the fridge for 20 minutes to let the flavors meld.
- Before serving, sprinkle with red pepper flakes and extra cilantro.
Notes
- Use Persian or English cucumbers for best crunch and minimal seeds.
- Letting the cucumbers rest with salt helps them stay crisp and flavorful.
- If your tomatillos are extra tart, add a bit more honey to balance the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 3g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Crushed cucumber salad, tomatillo dressing, vegan salad, refreshing summer salad, no-cook recipes