Creamy Cucumber Salad Recipe

Serious Eats
Serves: 4 Save

Ingredients (7)

  • 1 pound (450g) Persian cucumbers (about 5 cucumbers), ends trimmed, cut into 3- by 5/8-inch spears (see note)
  • 3/4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
  • 1 tablespoon (15g) tahini paste
  • 1 tablespoon (15ml) fresh lemon juice plus 1/4 teaspoon grated zest from 1 lemon, divided
  • 2 tablespoons (6g) finely chopped fresh dill, plus fronds for garnishing
  • 1 small garlic clove, finely grated or minced
  • 1/2 shallot (20g), finely minced

Directions

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