Low Iodine Ginger Cucumber Spears
Cool, crisp, and punchy with bright ginger heat, these cucumber spears are the kind of effortless side dish that somehow tastes like you put in way more effort than you did. The dressing comes together in minutes — just fresh lemon juice, grated ginger, olive oil, and a touch of turmeric — and a short rest at room temperature lets the flavors really sink into each spear. For anyone navigating a low-iodine eating plan, this recipe is a natural fit because every single ingredient is a whole, unprocessed food with no hidden additives or iodized salt to worry about; the fine sea salt used here keeps things on the safe side. A pinch of cayenne and a handful of fresh cilantro or parsley finish things off with color and a little extra kick if you're feeling it. Serve these straight away for maximum crunch, or prep the dressing ahead and toss right before eating.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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