Cucumber Cups with Tapenade
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 4 |
| Serving Size | 1.77 oz |
Ingredients
14.12 oz
cucumber
3.53 oz
Black Olives
0.88 oz
Capers
2 cloves
garlic
2 tbsp
olive oil
1 tbsp
lemon juice
0.5 teaspoon
salt
0.25 teaspoon
black pepper
Directions
Step 1
Slice the cucumber into thick rounds.
Step 2
Use a melon baller or spoon to hollow out the center of each cucumber round, creating a cup shape.
Step 3
In a food processor, combine the black olives, capers, garlic, olive oil, lemon juice, salt, and black pepper. Pulse until well combined and slightly chunky.
Step 4
Fill each cucumber cup with a spoonful of the tapenade mixture.
Step 5
Garnish with fresh herbs, if desired, and serve chilled.
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
1 g
(4
kcal)
Carbohydrates:
3 g
(12
kcal)
| Calories | 1.239 kcal | 0.06% |
| Vitamin A | 0.0354 IU | 0% |
| Monounsaturated Fat | 0.0177 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1062 g | 0.08% |
| Carbohydrates | 0.0531 g | 0.01% |
| Sodium | 5.31 mg | 1.06% |
| Fibers | 0.0177 g | 0.05% |
| Sugars | 0 g | 0% |
| Protein | 0.0177 g | 0.02% |
| Vitamin C | 0.1062 mg | 0.12% |
| Calcium | 0.0354 mg | 0.01% |
| Iron | 0.0354 mg | 0.01% |
| Potassium | 0.885 mg | 0.18% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0354 mg | 0.24% |
| Zinc | 0 mg | 0% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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