High Fructose Corn Syrup Free Cucumber Salad Cups with Herb Ricotta

Total time35 min

Prep time20 min

Cook time0 min

4.8

(24)

High Fructose Corn Syrup Free Cucumber Salad Cups with Herb Ricotta

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Ingredients

4 servings

For the cups

2 large english cucumbers
¼ tsp fine sea salt

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

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.

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