Low Sodium Lemon-Dill Cucumber Rounds

Total time25 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

2 large english cucumbers
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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For the spread

½ cup coconut cream (from the top of a chilled can)
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh dill, finely chopped
1 small clove garlic, finely grated
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For serving

small fresh dill sprigs, for garnish (optional)
lemon zest, for garnish (optional)

Instructions

1
Chill a can of full-fat coconut milk in the refrigerator for at least 10 minutes (or up to overnight) so the cream separates and firms at the top. Open the can and scoop the thick cream into a mixing bowl, leaving the watery liquid behind.
2
Add the lemon juice, lemon zest, chopped dill, grated garlic, salt, and turmeric to the coconut cream. Stir until smooth and evenly combined. Taste and adjust salt or lemon juice as needed.

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