Vegan Smashed Cucumber Salad - thai green curry cucumber salad
Smashed Cucumber Salad with Thai Avocado Green Curry
Prep Time
10 mins
Total Time
10 mins
Course: Appetizer
Cuisine: salad, vegan
Servings: 4 people
Author: Monson Made This
  • 1 large English cucumber
  • 3/4 cup coconut milk
  • 1 to 2 tablespoons Thai green curry paste
  • 2 teaspoons vegan sugar or liquid sweetener
  • 1 small handful of fresh cilantro
  • 1 lime juiced
  • 1/2 avocado
  • 1/2 serrano chili
  • 1/2 teaspoon minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1/2 red onion diced
  • 1/2 red bell pepper diced
  • Roasted Peanuts and fresh cilantro for garnish
  1. Cut the cucumber into 4 manageable chunks. One chunk at a time, place a towel over the cucumbers, and with one or two good whacks with a pan, smash the cucumbers. You just want the cucumbers to “pop”; you aren’t trying to pulverize them. Break the pieces into bite sized chunks, and then place them into a colander. Generously salt the cucumbers and toss them. Allow them to drain in the colander for about 10 minutes.
  2. While the cucumbers sweat, place the coconut milk, curry paste, sugar, cilantro, lime juice, avocado, chili, garlic, and ginger into a blender. Blend until creamy. Taste for sweetness, salt, and acid. .
  3. To serve, place the cucumber chunks on a plate, and drizzle with the curry sauce. Top with onion, bell pepper, peanuts and fresh cilantro. You could also toss all of the veggies together with the sauce, and then garnish with peanuts and cilantro. Serve immediately.