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Garden Salad Cucumber Cups

Think a tossed salad has to be served with a bowl and fork? Think again. Finely chopped veggies fit perfectly in the centers of scooped-out cucumber slices.

Ingredients: 

Ingredients: 

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1 large red bell pepper, finely chopped (about 1 ½ cups)
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1 medium zucchini, finely diced (about 1 ½ cups)
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1 cup quartered cherry tomatoes (about 4 oz.)
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¾ cup fresh basil leaves, chopped
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1 medium carrot, shredded (about ½ cup)
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6 Tbs. grated Parmesan cheese, divided
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¼ cup light prepared balsamic dressing
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1 clove garlic, minced (about 1 tsp.)
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3 cucumbers, cut into 1-inch disks

Instructions: 

  1. Toss bell pepper, zucchini, tomatoes, basil, carrot, 4 Tbs. Parmesan cheese, dressing and garlic in large bowl. Season with salt and pepper, and refrigerate until ready to fill cucumber cups.
  2. Scoop out about 1 Tbs. from center of each cucumber disk with melon baller, leaving sides and bottom intact. Fill with about 1 Tbs. salad filling, and top with remaining cheese. Serve immediately.

Nutrition Information: 

Calories: 
11
Protein: 
1 g
Total Fat: 
0.5 g
Saturated Fat: 
0 g
Carbohydrates: 
2 g
Cholesterol: 
1 mg
Sodium: 
35 mg
Fiber: 
1 g
Sugar: 
1 g
Yield: 
Makes 36 pieces