Brazil Nut Free Apple-Cinnamon Cucumber Relish
Crisp cucumber meets tart Granny Smith apple in a bright, lightly spiced relish that somehow feels both refreshing and warming at the same time. The dressing comes together in seconds — apple cider vinegar, honey, fresh ginger, and a touch of Ceylon cinnamon whisked until smooth — and it transforms simple sliced produce into something genuinely crave-worthy. A short 20-minute rest at room temperature is all it takes for the cucumber and apple to soften just enough and soak up every bit of that tangy-sweet dressing. Optional fresh mint scattered over the top adds a cool, herby finish that takes the whole thing up a notch. This is the kind of recipe that works beautifully alongside grilled proteins, tucked into sandwiches, or served as a palate-brightening side at a summer spread. Every ingredient is straightforward and naturally free from tree nut concerns, so there's no label-scanning required — just grab your produce and get going. It keeps in the fridge for up to a day, though honestly it rarely lasts that long.
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Learn more →Ingredients
4 servings
- 1 large english cucumber (about 12 oz), thinly sliced into rounds
- 1 medium granny smith apple, cored and thinly sliced
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 1 tbsp fresh mint leaves, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, grated ginger, ground Ceylon cinnamon, and sea salt until the honey is fully dissolved and the dressing is smooth.
- 2
Combine the sliced cucumber and apple in a large mixing bowl. Pour the dressing over the top and toss until every piece is evenly coated.
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