Pregnancy Friendly Apple-Cinnamon Cucumber Relish
Crisp cucumber and tart Granny Smith apple might sound like an unexpected pairing, but together they create something genuinely refreshing — bright, lightly sweet, and just a little zingy. The dressing comes together in seconds with apple cider vinegar, honey, fresh ginger, and a touch of Ceylon cinnamon, which is the milder, lower-coumarin variety often recommended over cassia cinnamon during pregnancy. That small but thoughtful swap makes this relish a smarter choice when you're being careful about what goes into your body. A short rest at room temperature lets the cucumber and apple soak up all that flavor without turning mushy, so the texture stays satisfying. Fresh mint stirred in at the end adds a cool, herby lift that takes the whole thing up a notch. It comes together with no cooking required, which is a genuine bonus when you're tired or just not in the mood to stand over a stove. Serve it alongside grilled chicken, spoon it over grain bowls, or honestly just eat it straight from the bowl — no judgment.
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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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