Feta Cucumber Boats
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
cucumber
7.06 oz
feta cheese
7.06 oz
Cherry Tomatoes
1.77 oz
red onion
1.77 oz
Kalamata Olives
0.35 oz
fresh dill
0.35 oz
fresh mint
1.01 fl oz
lemon juice
1.01 fl oz
extra virgin olive oil
0.18 oz
Salt
0.07 oz
Black pepper
Directions
Step 1
Cut the cucumber in half lengthwise and scoop out the seeds to create a hollow boat shape.
Step 2
Dice the cherry tomatoes, red onion, kalamata olives, fresh dill, and fresh mint.
Step 3
In a bowl, crumble the feta cheese and mix it with the diced vegetables and herbs.
Step 4
Add lemon juice, extra virgin olive oil, salt, and black pepper to the feta cheese mixture. Mix well.
Step 5
Fill the cucumber halves with the feta cheese mixture.
Step 6
Garnish with additional fresh herbs if desired.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
8 g
(32
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 22.05 IU | 2.45% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.3528 g | 0.32% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 0.3528 g | 0.07% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.2646 g | 0.31% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 8.82 mg | 1.76% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.1025 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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