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Smacked Cucumber Salad

Smacked Cucumber Salad

Smacked Cucumber Salad

In 2006, Akon said to us, “Smack that.” We can’t be 100% sure, but do we think he could have been talking about cucumbers? 

Either way, this Smacked Cucumber Salad has a chokehold on us and we literally cannot stop eating it, so thought it’d be quite rude if we didn’t share it with you too. 

Originally a staple Iranian side dish, this salad is fresh, vibrant and let’s all of our favourite spring veggies really shine. 

You’ll need: 

  • 5 cucumbers 
  • 1 cup of peas (fresh or frozen) 
  • 2 radishes 
  • ½ of a fennel bulb 
  • 1 cup of greek yoghurt 
  • Handful of mint leaves 
  • Optional: goat’s cheese 

And have some Olive Oil, Lemon Juice and S&P handy for the dressing. 

Let’s smack! 

  1. Chop the ends off your cucumber and then, using the flat side of a large knife (careful, please), give them a few, big smashes until they split and break. 
  2. Scrape away the seedy bits* and then break up your cucumbers into little bite-sized chunks, about 3-4cm in size. Add a sprinkle of salt, and let rest for 20 mins. 
  3. Blanch your peas (a good guide here) and then refresh them with cold water. We don’t want steamy peas in this salad, please! 
  4. Chop up your other veg into fine slices, and finely slice your mint. Pop a few leaves to the side for presentation. 
  5. Mix together your smacked cukes, veg and herbs with s good drizzle of olive oil, lemon juice and salt & pepper to taste. 
  6. Now, we build! Take your greek yoghurt and spread a thin layer across your serving plate. Top with your salad mix, goat’s cheese if you want it and a few mint leaves for some extra decoration. 

Enjoy, but be warned. Once you smack, you’ll never go back. 

Make it? We wanna see it. Share it and tag us at @eat___dailyfood <3  

*Note: if you don’t want to waste the seedy bits – store yours in the fridge and use as a special ingredient in a refreshing spring drink or cocktail. Yum!