Recipe Week – Day 4, Cucumber Cups with Olive Tapenade
I don’t like raw cucumbers. The olive tapenade is way too salty. But when combined together, I can eat these Cucumber Cups with Olive Tapenade appetizers by the bucket load!
- 2 cucumbers
- 1/4 cup capers drained
- 1 1/4 cups Kalamata olives, pitted and drained
- 3 tbsp finely diced red onion (or shallots)
- 4 cloves garlic, finely minced
- 1/2 tsp jalapeno or serrano pepper, seeded and minced
- 1 tbsp lemon zest
(Optional) Peel cucumber lengthwise 4 times to get light green & dark green stripes next to each other as shown in the photo.
Slice cucumbers in to 1/2 inch thin rounds. To create the cup, scoop out half the seedbed of each round using a small teaspoon / spoon. Make sure not to cut all the way through. Set aside.
Mince the capers and olives and mix with the onion, garlic, jalapeno and lemon zest in a small mixing bowl to make the tapenade.
Fill each cup with a heaping tablespoon of tapenade.
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