Nickel Allergy Friendly Gluten Free Greek Cucumber Bites

Total time35 min

Prep time20 min

Cook time0 min

Nickel Allergy Friendly Gluten Free Greek Cucumber Bites

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Ingredients

6 servings

For the cucumber base

2 large english cucumbers
¼ tsp salt

For the tzatziki

1 cup plain whole-milk greek yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Chobani Nonfat Plain Greek Yogurt Fage Total 0% Milkfat Plain Greek Yogurt FAGE Total 5% Milkfat Plain Greek Yogurt - 32 Oz FAGE Total 2% Milkfat Plain Greek Yogurt - 32 Oz
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½ medium cucumber, grated and squeezed dry
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 small garlic clove, finely grated
2 tbsp fresh dill, finely chopped
¼ tsp salt
¼ tsp black pepper

For the toppings

18 cherry tomatoes, halved
⅓ cup kalamata olives, pitted and halved
½ cup crumbled feta cheese

For serving

1 tbsp fresh dill sprigs, for garnish (optional)
1 tsp dried oregano (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Slice the 2 large English cucumbers into rounds about 1/2 inch thick — you should get approximately 24 rounds total. Arrange them in a single layer on a cutting board or paper towels, sprinkle lightly with 1/4 tsp salt, and let them sit for 15 minutes to draw out excess moisture.
2
While the cucumber rounds rest, grate the half cucumber for the tzatziki on the large holes of a box grater, then gather it in a clean kitchen towel or several layers of paper towels and squeeze firmly until very little liquid remains.

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