Prep Time: 15-20 minutes
Yield: 4 servings
Per Serving: ~1/4 Lean, 2 Green, 1 Healthy Fat, and 2½ Condiments
Tip: To make this a full Lean & Green Meal, add 5 ounces grilled cod or haddock (7-8 ounces raw) and a small salad (1 cup mixed greens with 1 Tbsp salad dressing) with each serving.
Ingredients
- ½ cup diced bell pepper (any color)
- 1 vine ripe tomato, seeded and finely chopped
- ¼ red onion, diced
- 10 black olives, pitted and chopped
- 4 ounces reduced-fat feta cheese, crumbled
- 1 teaspoon dried oregano
- ¼ – ½ teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- ¼ cup fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- Salt & ground black pepper to taste
- 2 English cucumbers, seedless
Directions
- In a large mixing bowl, combine the bell pepper, tomato, onion, olives, feta, oregano, lemon juice, lemon zest, parsley and olive oil. Season with salt and freshly ground black pepper.
- Make the cucumber cups by peeling the cucumbers partially, alternating thin strips of skin with peeled strips, both of which go down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into slices about one-inch thick. Scoop out the center of each slice with a melon baler to make a nest for the Mediterranean salad.
- Scoop approximately one to two tablespoons of the salad into each cucumber cup. Enjoy immediately or cover and refrigerate for later.
