Description
A refreshing and healthy Keto Cucumber-Dill Greek Salad Cups recipe perfect for a light meal or appetizer.
Ingredients
Scale
- 2 large cucumbers
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cut the cucumbers in half lengthwise and scoop out the seeds using a spoon to create boats. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, feta cheese, Kalamata olives, red onion, and fresh dill.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the salad mixture and gently toss to combine.
- Spoon the salad mixture into the cucumber boats, filling them generously.
- Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
- For added crunch, include diced bell peppers or radishes in the salad mixture.
- To make it more filling, add cooked and cooled shrimp or grilled chicken on top of the salad cups.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg