Pescatarian Ginger Cucumber Spears
Cool, crisp, and punchy with bright lemon and warming ginger, these cucumber spears are the kind of effortless side that somehow feels a little fancy. The turmeric gives them a gorgeous golden tint while the fresh ginger does the heavy lifting on flavor, creating a marinade that's bold without being overpowering. A short 15-minute rest at room temperature is all it takes for the spears to soak up every bit of that zesty, aromatic dressing. Optional cayenne adds a gentle kick for anyone who likes a little heat, and a scatter of fresh cilantro or parsley makes the whole plate pop with color. This is a naturally plant-forward dish that fits seamlessly into a pescatarian spread — no swaps or substitutions needed, just clean, whole ingredients doing exactly what they should. Serve it alongside grilled fish or a seafood grain bowl and watch it disappear faster than anything else on the table.
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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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