Cashew Free Ginger Cucumber Spears
Cool, crisp, and punchy with bright citrus and warming spice, these cucumber spears are the kind of snack or side dish that disappears fast. Fresh ginger and lemon juice do the heavy lifting here, creating a zingy marinade that soaks into every spear during a quick 15-minute rest. A touch of turmeric gives the whole thing a gorgeous golden hue and a subtle earthiness that makes it feel a little more special than your average crudité. The optional cayenne adds a gentle kick for anyone who likes a little heat, while fresh cilantro or parsley keeps things bright and herbaceous. Everything in this recipe is naturally free from tree nuts of any kind, so there's no label-reading or substitution stress involved — just straightforward, whole-food ingredients you can feel good about. It comes together in one bowl with barely any prep, making it an ideal last-minute addition to a mezze spread, a grilled dinner, or an afternoon snack plate.
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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)
- 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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