This Sechuan spicy smashed cucumber salad is the kind of side dish that disappears while you’re “just tasting to adjust the seasoning.” It’s cold and crisp, loaded with garlicky chili oil, sesame aroma, and a tangy bite that keeps pulling you back in. The smash-and-drain step is the secret—it keeps the cucumbers snappy and lets the dressing infuse into every piece instead of pooling at the bottom. If you like Sichuan-style flavors, you’re going to make this on repeat.

Ingredients

• 1 large English cucumber (or 2 small cucumbers), about 350 g

• 3 garlic cloves, smashed then finely chopped

• Salt, to taste

• 1/4 tsp sugar (optional, helps balance vinegar + heat)

• 1 tbsp toasted sesame oil

• 1 tbsp light soy sauce (optional, for deeper savoriness)

• 1 tsp black vinegar (optional, for that classic tang)

• 1–2 tsp chili oil (or chili crisp), to taste

• 1–2 tsp black sesame seeds, for topping

Instructions 

1. Prep the cucumber

   • Rinse well. For English cucumber, peel just a few strips of skin (leave some on for crunch and color).

   • For smaller cucumbers, simply trim the ends.

2. Smash it

   • Place the cucumber on a cutting board.

   • Use the flat side of a large knife (or a rolling pin) and give it a few firm hits until it splits and looks “cracked.”

   • Cut into bite-size chunks (rough pieces are perfect).

3. Salt first (this prevents watery salad)

   • Add cucumbers to a bowl. Sprinkle with salt and the sugar (if using).

   • Toss and let sit 10 minutes so extra water releases.

4. Drain

   • Pour off the liquid in the bowl (this keeps the dressing bold instead of diluted).

5. Dress it

   • Add chopped garlic, sesame oil, and chili oil (or chili crisp). Toss well.

   • For a stronger Sichuan-style flavor, add soy sauce + black vinegar.

6. Finish

   • Sprinkle black sesame seeds on top right before serving.

   • Taste and adjust: more salt, a little more vinegar, or a touch more chili oil.

7. Serve cold

   • Best after 10–20 minutes in the fridge, but it’s great immediately too.

Save this to Pinterest (image below). You’ll want it the next time you need something fresh and spicy.

Tips & Tricks for the Best Smashed Cucumber Salad

• Smash, don’t just slice. You’re not trying to pulverize the cucumber—just crack it so it splits and gets those rough edges that grab onto the dressing.

• Salt first, always. Tossing the cucumbers with salt for 10 minutes pulls out extra water. If you skip this, the salad tastes great for 2 minutes… then turns watery.

• Drain well (but don’t squeeze). Pour off the liquid after salting. A gentle press with a spoon is fine. Over-squeezing makes the cucumbers limp.

• Peel in stripes, not all the way. English cucumbers are great as-is, but peeling a few strips removes any tough skin while keeping crunch and color.

• Use toasted sesame oil, not plain. Toasted sesame oil is what gives that “restaurant smell” the moment you toss it.

• Chili oil heat varies a lot. Start with 1 tsp, taste, then add more. Some chili oils are mild; some are sneaky-hot.

• Black vinegar is the difference-maker. If you have it, use it. It adds that deep, slightly sweet tang that makes the salad taste “Sichuan-style,” not just spicy.

• Add garlic after draining. Garlic + salt sitting too long can taste harsh. Mix it in once the cucumbers are drained so it stays fresh and punchy.

• Black sesame seeds go on last. Sprinkle right before serving so they stay crisp and don’t get lost in the liquid.

• Let it chill 10–20 minutes if you can. The flavor gets better fast, but the cucumbers stay crunchy because you drained them first.

• Want the real Sichuan “tingle”? Add a pinch of ground Sichuan peppercorn (or crush a few whole ones). It shouldn’t taste peppery—just bright and slightly numbing.

Pan-fried bananas are one of those little “cheat code” recipes—two bananas, a warm skillet, and suddenly you’ve got a caramel-like topping that tastes way fancier than the effort. The slices turn golden on the outside, soft in the middle, and the cinnamon-honey glaze is just amazing. I make these when pancakes feel plain, oatmeal needs help, or I want a quick dessert that doesn’t require baking.

The key is keeping the heat steady so the bananas brown instead of falling apart. Once you nail that, you’ll be spooning them over everything—ice cream, yogurt, French toast, even peanut butter toast—because they’re fast, cozy, and honestly hard to stop eating straight from the pan.

Why you’ll love this

• Done in under 10 minutes

• Makes a glossy caramel sauce that clings to every slice

• Perfect for pancakes, oatmeal, ice cream, yogurt, or a peanut butter sandwich

Ingredients

• 2 ripe bananas (yellow with a few brown spots is perfect)

• 1 tbsp butter (or neutral oil)

• 2 tbsp honey

• 1 tbsp packed light brown sugar

• 1/2 tsp ground cinnamon

• 1/8 tsp salt

• 1/2 tsp vanilla extract (optional, but great)

Instructions

1. Slice the bananas.
   Peel and slice into 1/2-inch rounds. Try to keep the slices similar so they cook evenly.

2. Make the caramel base.
   Set a nonstick skillet over medium heat. Add the butter. Once it melts, stir in the honey, brown sugar, cinnamon, and salt.
   Cook for 20–30 seconds, stirring, until the sugar looks melted and the mixture turns glossy.

3. Pan-fry the bananas.
   Add the banana slices in a single layer. Let them cook 2 minutes without messing with them (this is how you get that golden face).
   Flip gently and cook another 1–2 minutes, until browned and caramelized.

4. Finish and serve.
   Turn off the heat. If using vanilla, stir it in right at the end. Spoon everything (bananas + sauce) over whatever you’re serving.

If you can picture these on pancakes already, go ahead and pin the image below—future you will thank you.

What to Serve With Caramelized Bananas

• Pancakes, waffles, French toast

• Oatmeal or overnight oats

• Greek yogurt + granola

• Vanilla ice cream (classic)

• Peanut butter toast (dangerously good)

• A sandwich with peanut butter + marshmallow creme (yes, it works)

Tips for Perfect Caramelized Bananas

• Use medium heat. Brown sugar can burn fast on high heat. Medium gives you control.

• Don’t over-stir. Let the banana slices sit so they actually brown.

• Ripe matters. Very ripe bananas cook faster and can get soft quickly. Yellow with a few spots is the sweet spot.

• If the pan looks too dry: add a tiny splash of water (1–2 tsp) and stir—instant silky sauce.

If you’ve got 25 minutes and one piece of meat, you’ve got dinner. That’s the whole pitch of this air fryer pork tenderloin. You whisk a quick honey-Dijon rub, coat the pork, and let the air fryer handle the rest while you deal with literally anything else.

The flavor is simple but not boring: smoky paprika, garlic, a little sweetness, and that sharp Dijon edge that makes pork taste like more than “plain protein.” Slice it, serve it with whatever’s in your fridge, and you’re done.

Ingredients

• 1 1/2 pounds pork tenderloin (680 g)

• 3/4 teaspoon kosher salt (or 1/2 tsp fine salt)

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 2 teaspoons Dijon mustard

• 2 teaspoons honey

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/4 teaspoon chili flakes or chili powder (optional)

• 1 teaspoon brown sugar

• 1 teaspoon cornstarch

• 1 teaspoon lemon juice (optional, for the sauce)

Instructions

1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.

2. Trim and season: Remove any silver skin from the tenderloin. Season all over with salt and pepper. Let it sit for 15 minutes (this helps the seasoning work into the meat).

3. Mix the coating: In a small bowl, whisk together olive oil, Dijon, honey, garlic powder, onion powder, smoked paprika, chili (if using), brown sugar, and cornstarch until smooth.

4. Coat the pork: Pat the tenderloin dry, then rub the mixture all over.

5. Air fry: Place pork in the basket and cook for 16–20 minutes, flipping halfway through.

6. Check temperature: Insert a thermometer into the thickest part. Remove when it reaches 142–145°F (61–63°C).

7. Rest: Transfer to a cutting board and rest 8–10 minutes.

8. Make the sauce (quick): Stir 1–2 tablespoons of the resting juices into a small bowl with 1 teaspoon Dijon + 1 teaspoon honey (and lemon juice if using). Spoon over sliced pork.

9. Slice and serve.

If this pork tenderloin made your dinner easier, save it for later—pin the image below to your Pinterest board so you can find it again anytime.

Serving Ideas

Serve with roasted potatoes, rice, green beans, broccoli, or a simple salad.

Storage & Reheating

• Fridge: Airtight container for up to 4 days.

• Reheat: Air fryer at 350°F (175°C) for 3–5 minutes, just until warmed through.

Recipe Details

• Prep Time: 5 minutes

• Cook Time: 16–20 minutes

• Total Time: ~30 minutes

• Servings: 4

Video Recipe

FAQs

What temperature should pork tenderloin be cooked to?
Pork tenderloin is best cooked to 145°F (63°C) in the thickest part, then rested for a few minutes before slicing. The temperature will usually rise slightly as it rests.

How long does pork tenderloin take in the air fryer?
Most 1 to 1½-pound pork tenderloins take 16–20 minutes at 400°F (200°C), flipping halfway through. Exact timing depends on thickness and your air fryer model.

Should I flip pork tenderloin in the air fryer?
Yes. Flipping halfway through helps it cook more evenly and prevents one side from browning more than the other.

Do I need to marinate pork tenderloin first?
Not necessarily. This recipe uses a quick honey-Dijon rub that adds flavor without a long wait. If you have time, letting it sit for 15–30 minutes after seasoning can boost flavor, but it’s not required.

Why did my pork tenderloin turn out dry?
The most common reason is overcooking. Pork tenderloin is lean, so it dries out quickly if it goes much past 145°F. Using a thermometer and resting before slicing makes a big difference.

Can I use pork loin instead of pork tenderloin?
Not for the same cook time. Pork loin is thicker and needs longer cooking at a lower temperature. Stick with tenderloin here, or expect to adjust both time and temperature.

Can I stack or crowd the pork in the basket?
No. Leave space around the tenderloin so the hot air can circulate. Crowding can lead to uneven cooking and slower browning.

Should I line the air fryer basket with foil or parchment?
You can, but it may reduce airflow. If you use parchment, make sure it’s air fryer-safe and doesn’t block vents. A light spray of oil on the basket also helps prevent sticking.

How do I know when it’s done without a thermometer?
A thermometer is strongly recommended for tenderloin. If you don’t have one, slice into the thickest part: it should be just slightly pink and the juices should run mostly clear.

What’s the best way to reheat pork tenderloin without drying it out?
Reheat gently: air fryer at 350°F (175°C) for 3–5 minutes or until warmed through. Avoid overheating—lean pork dries out fast.