Seed Oil Free Lemon-Dill Cucumber Rounds
Total time25 min
Prep time15 min
Cook time0 min
4.5(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!