Express cucumber boats with whipped feta, blueberries, walnut and basil

Name: Express cucumber boats with whipped feta, blueberries, walnut and basil
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 4 units (11 oz) mini cucumber; 4.2 oz feta cheese; 1/4 cup (2.1 oz) plain Greek yogurt; 1 tbsp olive oil; 1/2 cup (2.8 oz) fresh blueberries; 1/4 cup (0.9 oz) walnuts; 2 tbsp fresh basil; 1 unit lemon; 2 tsp honey; 1/4 tsp black pepper

A fresh, crunchy, original bite ready in minutes: cucumber filled with whipped feta-yogurt cream, topped with blueberries, toasted walnut, and fresh basil.

10 minPrep

3 minCook

13 minTotal

4Servings

VegetarianLow CarbGluten-FreeDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 units (320 g) mini cucumber (cut a lo largo and without semillas)
120 g feta cheese (desmenuzado)
60 g plain Greek yogurt (without sugar)
15 ml olive oil (divided)
80 g fresh blueberries (whole or lightly cut)
25 g walnuts (chopped)
6 g fresh basil (chopped fina)
1 unit lemon (2 tsp de zumo y un poco de ralladura)
10 ml honey (for terminar)
1 g black pepper (freshly ground)

Nutrition facts

per serving

130 kcal

Calories

5 g

Protein

8 g

Carbs

9 g

Fat

1.5 g

Fiber

6.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Cut the mini cucumbers in half lengthwise and, using a small spoon, scoop out the seeds to form boats. Set aside.
2
In a small bowl, combine the crumbled feta, Greek yogurt, 10 ml (2 tsp) lemon juice, 10 ml (2 tsp) olive oil, a little lemon zest, and black pepper. Mash and stir with a fork until thick and creamy.
3
Heat a small skillet over medium heat, about 350°F / 175°C surface temperature. Add the chopped walnuts and toast for 2 to 3 minutes, stirring often. Remove from the heat and toss with 5 ml (1 tsp) olive oil.
4
Spoon the whipped feta mixture into each cucumber boat.
5
Top with the fresh blueberries, add the toasted walnuts, and finish with the chopped basil.
6
Drizzle the honey over the top and serve immediately to keep the creamy-crisp contrast.

Chef tips

For a smoother texture, blend the feta and yogurt with a small blender for 20 seconds. Pat the cucumber dry with paper towels before filling to avoid excess moisture.

Substitutions

You can swap the walnuts for almonds or pistachios if preferred. Honey can be replaced with maple syrup, though the flavor will be less floral. If you do not have basil, use fresh mint in a smaller amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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