Eosinophilic Esophagitis Friendly Ginger Cucumber Spears
Cool, crisp, and bright with citrus, these cucumber spears are a genuinely refreshing snack or side that comes together with almost no effort. The dressing is built around fresh ginger, lemon juice, and a touch of turmeric — a short, clean ingredient list that makes this dish a natural fit for anyone navigating a restricted diet where so many store-bought snacks and condiments are simply off the table. A short rest in the bowl lets the spears soak up all that gingery, golden flavor before you even take a bite. The optional pinch of cayenne adds a gentle kick if you're feeling it, while fresh cilantro or parsley brings a little herby lift without complicating anything. Everything here is whole, recognizable, and free from the common triggers that make eating feel like a minefield. It's the kind of recipe that proves simple food can still be genuinely exciting — bright enough to serve at a gathering, easy enough to throw together on a weeknight.
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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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