Cucumber Cups with Tapenade

Ingredients

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Capers

  Canned

  4 tbsp, drained or 36g

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  6 oz or 170g

• 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. Slice cucumbers into 1/2-inch-thin rounds. Scoop out half the seeds of each round using a small teaspoon to create the cups and be careful not to cut all the way through. Set aside.
2. Mince the capers and olives, and mix with onion, garlic, jalapeño, lemon zest, oregano, tarragon, and oil in a small bowl to make the tapenade. Fill each cup with a heaping tablespoon of tapenade. Garnish each filled cucumber cup with any leftover herbs you may have and serve.

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