Cucumber Cups with Tapenade

Ingredients

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Capers

  Canned

  4 tbsp, drained or 36g

• Kalamata Olives

  Nature's Promise

  20 olives or 75g

• Onions

  Raw

  3 tbsp chopped or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Lemon zest

  3 tsp or 6g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Tarragon

  Spices, dried

  1 tsp, ground or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Cut the cucumbers into 1/2-inch-thick rounds. Using a small teaspoon, scoop out about half the seeds from each slice to form shallow cups, taking care not to pierce the bottoms; set aside.
2. Finely chop the capers and olives. In a small bowl, combine them with the onion, garlic, jalapeño, lemon zest, oregano, tarragon, and olive oil to make a tapenade. Spoon the tapenade generously into the cucumber cups. If desired, lightly sprinkle a pinch of the dried herbs over the top and serve.