Cucumber Cups with Tapenade

Ingredients

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Capers

  Canned

  ½ tbsp, drained or 5g

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  ¾ oz or 21g

• Onions

  Raw

  ⅜ tbsp chopped or 4g

• Garlic

  Raw

  ¼ cloves, minced or 0.8g

• Jalapeno peppers

  Raw

  ¹⁄₁₆ pepper or 0.9g

• Lemon zest

  ⅜ tsp or 0.8g

• Oregano

  Spices, dried

  ⅛ tsp, leaves or 0.1g

• Tarragon

  Spices, dried

  ⅛ tsp, ground or 0.2g

• Olive oil

  Salad or cooking

  ⅛ tbsp or 2g

Directions

1. Slice cucumbers into 1/2-inch-thin rounds. Scoop out half the seeds of each round using a small teaspoon to create the cups and be careful not to cut all the way through. Set aside.
2. Mince the capers and olives, and mix with onion, garlic, jalapeño, lemon zest, oregano, tarragon, and oil in a small bowl to make the tapenade. Fill each cup with a heaping tablespoon of tapenade. Garnish each filled cucumber cup with any leftover herbs you may have and serve.

Similar Foods

• Tuna in Cucumber Cups
• Yogurt with Cucumber & Lox
• Yogurt with Carrots & Cucumber
• Cucumber Turkey Sandwich with Gournay
• Cucumber Noodles with Peanut Sauce
• Cucumber Quinoa Salad with Feta