Pregnancy Friendly Ginger Cucumber Spears
Cool, crisp, and bursting with bright flavor, these cucumber spears are the kind of snack that feels almost too easy to be this satisfying. Fresh ginger and lemon juice do the heavy lifting here, creating a zingy, aromatic coating that makes plain cucumber taste genuinely exciting. Turmeric adds a warm, golden hue along with its well-loved anti-inflammatory reputation, and a drizzle of extra virgin olive oil ties everything together into a light but flavorful bite. During pregnancy, cravings for something fresh and tangy are real, and this delivers without any ingredients that raise red flags — no deli meats, no raw fish, no unpasteurized anything. The optional pinch of cayenne keeps it interesting without going overboard, and a scatter of fresh cilantro or parsley makes the whole plate look beautiful. A quick 15-minute rest lets the spears soak up all that gingery goodness before you serve, which means minimal effort and maximum payoff.
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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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