Garden Salad Cucumber Cups Recipe

Name: Garden Salad Cucumber Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper, finely chopped; 1 medium zucchini, finely diced; 1 cup quartered cherry tomatoes or 1 cup diced garden tomatoes; 3/4 cup fresh basil, chopped (optional); 1 medium carrot, shredded; 6 tablespoons grated parmesan cheese (optional) or 6 tablespoons grated vegan cheese (optional); 1/4 cup balsamic dressing or 1/4 cup favorite salad dressing; 1 garlic clove, minced; 1 small minced onion (optional); 3 cucumbers, see note; salt or lemon pepper Mrs. Dash seasoning mix; pepper

Servings: persons

1 large red bell pepper, finely chopped
1 medium zucchini, finely diced
1 cup quartered cherry tomatoes or 1 cup diced garden tomatoes
3/4 cup fresh basil, chopped (optional)
1 medium carrot, shredded
6 tablespoons grated parmesan cheese (optional) or 6 tablespoons grated vegan cheese (optional)
1/4 cup balsamic dressing or 1/4 cup favorite salad dressing
1 garlic clove, minced
1 small minced onion (optional)
3 cucumbers, see note
salt or lemon pepper Mrs. Dash seasoning mix
pepper

1
Cut the cucumbers into 1 inch disks.
2
Toss all except 2 tbsp cheese, the dressing and cucumbers in a large bowl and season to taste. Chill until ready to fill cups.
3
Scoop out 1 tbsp from center of each disk with melon baller leaving sides and bottom intact.
4
Fill with about a tbsp of salad mix and top with remaining cheese if using.
5
Serve immed.
6
Note: It is a forgiving recipe. I omitted the basil, used Lemon Pepper Mrs Dash. My dressing was a Sweet and Sour Cherry poppy seed dressing. I added a small onion [I mean baby size] You can play with this recipe and your ingredients and it works well. Use garden fresh veggies for the best taste.
7
Note servings are not the number of cucumbers this makes. It should be about 36 cucumber slices.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large red bell pepper, finely chopped, 1 medium zucchini, finely diced, 1 cup quartered cherry tomatoes or 1 cup diced garden tomatoes, 3/4 cup fresh basil, chopped (optional), and more.

Yes, Garden Salad Cucumber Cups falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Garden Salad Cucumber Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions