Winter Salad Cucumber Cups (Print Version)

Crisp cucumber cups shaped like snowflakes filled with creamy, tangy filling for a festive touch.

# What You'll Need:

→ Vegetables

01 - 3 large cucumbers
02 - 1/2 cup finely diced red bell pepper
03 - 1/2 cup finely diced celery
04 - 1/4 cup finely chopped red onion
05 - 2 tablespoons chopped fresh dill

→ Dairy

06 - 1/2 cup cream cheese, softened
07 - 2 tablespoons sour cream

→ Pantry

08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons pomegranate seeds
12 - 1 tablespoon finely chopped chives

# How to Make It:

01 - Wash and peel the cucumbers. Slice them crosswise into 2-inch thick rounds.
02 - Utilize a small snowflake-shaped cookie cutter to carefully cut each round into a snowflake shape.
03 - Using a melon baller or small spoon, scoop out the center of each snowflake, leaving approximately 1/4 inch thickness to form cups. Place on paper towels to drain excess moisture.
04 - In a mixing bowl, blend cream cheese, sour cream, lemon juice, salt, and black pepper until smooth.
05 - Gently fold in diced red bell pepper, celery, red onion, and fresh dill into the creamy mixture.
06 - Spoon or pipe the prepared filling into each cucumber cup evenly.
07 - Top each cup with pomegranate seeds and finely chopped chives for a festive finish.
08 - Refrigerate the filled cucumber cups for at least 10 minutes prior to serving to enhance flavor and texture.

# Additional Tips::

01 -
  • Elegant snowflake-shaped presentation
  • Creamy and tangy filling with fresh vegetables
02 -
  • Adding finely diced apple or pear increases crunch.
  • Greek yogurt can substitute sour cream for a lighter version.
03 -
  • Drain cucumber cups on paper towels to prevent sogginess.
  • Use a piping bag for neat filling application.
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