These Cucumber Salad Cups (with avocado-cilantro dressing) are a visually impressive way to serve healthy salad ingredients in a unique and tasty way. Simply cut an English cucumber into about an inch and a quarter in thickness. Scoop out the seeds and flesh, leaving a thin layer at the bottom of the piece so that you can stuff them without the filling coming out. You can easily do this step several hours ahead, or even the night before. Vegetables of your choosing are then cut into tiny pieces (which can also be done ahead) and tossed in a delicious, creamy yet healthy avocado dressing and then stuffed into the cucumber cups.
They make deliciously crunchy little treasures that can be served as appetizers or as a different take on a “salad” to accompany any meal. You can make them all the same, or easily make them all a little different by switching up the combinations of vegetables in each cup.
First prepare the dressing.
In a food processor or blender, combine the following:
- 1 ripe avocado
- 3/4 cup fresh cilantro (packed)
- 1/2 cup non-fat plain yogurt
- 2 whole green onions
- 1 small clove garlic, cut into quarters
- 1.5 tablespoons lime juice
- 1/2 tsp sugar
- 1/2 tsp salt
- (Optional: 1/2 of a jalapeno or 1 tiny Thai chili pepper, seeds removed)
Chop up your choice of vegetables very finely.
I used yellow, green, red and orange bell peppers, carrots, zucchinis. Toss a few tablespoons of avocado dressing onto the veggies to coat them as desired.
Press a nice spoonful of the veggie mixture into each cup.
Serve and enjoy your salad in this different, tasty and visually pleasing way. There is no reason you can’t add a little feta cheese to the mix if you’d like!
There you have it! These can be served as appetizers or as a different take on a “salad” to accompany any meal. You can make them all the same, or easily make them all a little different by switching up the combinations of vegetables in each cup.
Enjoy!
