Low Sodium Cucumber Salad Cups with Herb Ricotta

Total time35 min

Prep time20 min

Cook time0 min

Low Sodium Cucumber Salad Cups with Herb Ricotta

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cups

2 large english cucumbers
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
See all
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 cup fresh whole-milk ricotta
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 tbsp apple cider vinegar
1 tbsp olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For topping

1 medium carrot, peeled and shaved into thin ribbons

For serving

2 tbsp fresh parsley leaves, for garnish (optional)

Instructions

1
Trim the ends from both cucumbers and cut each into 1½-inch rounds — you should get about 12 rounds total. Using a small spoon or melon baller, scoop out the center of each round to form a shallow cup, leaving a ¼-inch base and walls intact. Arrange the cups cut-side up on a cutting board or plate and sprinkle lightly with ¼ tsp fine sea salt. Let them sit for 15 minutes, then blot dry with a paper towel.
2
In a mixing bowl, combine the ricotta, chives, parsley, mint, apple cider vinegar, olive oil, and ¼ tsp fine sea salt. Stir until smooth and evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!