Eosinophilic Esophagitis Friendly Lemon-Dill Cucumber Rounds
Total time25 min
Prep time15 min
Cook time0 min
4.5(16)
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Learn more →Ingredients
4 servings
- 2 large english cucumbers
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
- 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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