Crushed Cucumber and Baby Tomato Sambal

Salted crushed cucumber is the latest in salad trends. It crisps up beautifully after salting. It also absorbs the Dressing much more readily. In fact, crushed salted cucumber soaks up flavours like a sponge.


  • ½ English cucumber
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • ¼ cup (60 ml) Ina Paarman’s Lime & Coriander Reduced Oil Dressing
  • 200 g baby tomatoes, halved
  • Ina Paarman’s Green Onion Seasoning

Trim and discard remaining end from cucumber half. Cut cucumber half across into thirds. Place in a plastic bag.

Using a meat mallet or small frying pan, firmly but gently crush cucumber until sections split lengthways into 3 to 4 spears.

Tear spears into rough pieces and transfer to a colander set over a bowl. Sprinkle cucumber with Seasoned Sea Salt and allow to stand for at least 15 minutes or better still, up to 30 minutes to drain liquid.

Transfer cucumber to a serving bowl, discard extracted liquid.

Add Dressing and halved tomatoes seasoned with Green Onion Seasoning, toss to combine.

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