Low FODMAP Cucumber Salad Cups with Herb Ricotta

Total time35 min

Prep time20 min

Cook time0 min

4.8

(24)

Low FODMAP 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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