Seed Oil Free Ginger Cucumber Spears
Cool, crisp, and punchy with bright ginger heat, these cucumber spears are the kind of snack or side dish that disappears fast. The dressing is built on extra virgin olive oil — a clean, cold-pressed fat that keeps this recipe completely free of refined vegetable and seed oils that sneak into so many store-bought dressings and marinades. Fresh lemon juice and finely grated ginger do the heavy lifting here, creating a bold, zesty coating that clings to every spear without a single processed ingredient in sight. A touch of turmeric adds warmth and a gorgeous golden hue, while optional cayenne gives it a little kick for anyone who likes things lively. After just 15 minutes of resting, the cucumbers soak up all that flavor and the ginger aroma becomes genuinely irresistible. It's an effortless recipe that proves eating clean doesn't mean eating boring — just grab a platter and watch it vanish.
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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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