Smashed Cucumber Salad with Lemon and Celery Salt

bon appétit salad cucumber side lemon quick & easy vegetarian vegan lemon juice wheat/gluten-free

Chris Morocco

4 servings

Source

Ingredients

5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)

Kosher salt

1 (3x1") strip lemon zest, very thinly sliced

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

1/4 tsp. celery salt, plus more for serving

Method

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.

Meanwhile, whisk lemon zest, lemon juice, oil, and 1/4 tsp. celery salt in a medium bowl to combine; season dressing with salt.

Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Sprinkle with more celery salt.