Paleo Apple-Cinnamon Cucumber Relish
Crisp cucumber meets tart Granny Smith apple in a bright, lightly spiced relish that feels refreshing and a little unexpected all at once. The dressing comes together with apple cider vinegar, raw honey, fresh ginger, and Ceylon cinnamon — nothing processed, nothing packaged, just clean whole-food ingredients that happen to check every ancestral-eating box naturally. That short rest at room temperature is the secret: it gives the cucumber and apple just enough time to soften and soak up the tangy-sweet dressing without going limp. A finishing scatter of fresh mint takes the whole thing somewhere almost elegant. It works beautifully alongside grilled meats, tucked next to a protein-heavy plate, or honestly eaten straight from the bowl as a snack. The fact that it comes together in minutes with zero cooking makes it one of those recipes you'll reach for again and again when you need something vibrant on the table fast.
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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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