Capsaicin Free Ginger Cucumber Spears
Cool, crisp, and bright with citrus, these cucumber spears are the kind of effortless side dish that looks far more impressive than the effort involved. Fresh ginger does the heavy lifting here, lending a warm, aromatic punch that pairs beautifully with lemon juice and a touch of golden turmeric. For anyone avoiding capsaicin, this recipe is a genuinely satisfying find — the ginger brings all the liveliness you want without any of the heat that makes so many snacks and salads off-limits. The 15-minute marinade is key: it gives the spears just enough time to soak up the dressing while staying perfectly crunchy. A drizzle of extra virgin olive oil ties everything together and gives the whole platter a glossy, appetizing finish. Serve them as a starter, a light snack, or alongside grilled proteins and they'll disappear fast.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers
- 1 tbsp fresh ginger, finely grated
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 pinch cayenne pepper (optional)
Can be omittedcayenne pepper
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Trim the ends from the cucumbers and cut each in half crosswise, then cut each half into 6–8 spears by halving lengthwise and cutting each half into thirds or quarters, depending on the cucumber's diameter.
- 2
In a large mixing bowl, whisk together the grated ginger, lemon juice, olive oil, sea salt, and turmeric until combined.
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