Truly great food comes from taking a few, simple ingredients and combining them in a way that lets the food speak for itself. Cucumbers, pistachios and dill are all classic ingredients that please a crowd. Not to mention they’re loaded with nutrition. Up the game with pumpkin seeds, parsley and extra virgin olive oil and you have a recipe for delicious success.
I love to bring these herbed pistachio crumble stuffed cucumbers to parties. That’s partially due to be raised to bring the host a gift and to make sure there is something I can eat at the party. Life hack: woo your host and circumvent eating food that’ll undo your health progress by bringing a healthy dish of you own. This is particularly helpful when you’re focusing on eating well and/or have a food sensitivity.
This recipe makes roughly 48 hors d’oeurvres. Feel free to cut it down for a smaller gathering or to make your own personal batch.
Put water, herbs and half the olive oil in a blender or food processor – I prefer a Ninja. Allow dried herbs to soak up fluid while prepping the rest of the ingredients.
Measure out pistachios and pumpkin seeds and add them to blender. Drizzle with the remaining oil and allow to sit.
Peel or don’t peel your cucumbers. It’s up to you. Know you’re audience though and check to see if the peel is prickly. That happens. If so, peel.
Slice cucumbers in 1 inch sections. Scoop out center, leaving a base to hold crumbles, with either a small spoon or melon baller. Set scooped sections aside.
Blend herbs, nuts, seeds and oil until evenly crumbled.
Stuff crumbles into cucumbers. Refrigerate until ready to serve.
Take left over crumbles and mix them with scooped cucumber centers to enjoy a chef snack loaded with flavor, protein, fiber, magnesium, iron, zinc and calcium. You deserve it for being so thoughtful.
Bonus: Crumbles make a delightful salad topping or even delicious, nutritious, gluten-free alternative to breading for chicken and/or fish.