1 English cucumber, partially peeled
and small dice
6 ounces feta cheese, crumbled
Sea salt
White pepper
Red pepper flakes
7 ounces Greek yogurt,
strained overnight
2-3 teaspoons minced
fresh mint or dill, more for topping
Juice of ½ lemon or to taste
3 large organic lemons cut in half
lengthwise
Drizzle extra virgin olive oil
 |
In a bowl, add the cucumber, feta,
season with salt and peppers. Add the yogurt, herb, and lemon juice to taste.
Mix well, taste and adjust seasoning as needed. Add a drizzle of
olive oil and taste again. Refrigerate.
With a small paring knife remove
pulp of the lemons being careful not to remove the white part of the lemon.
Fill the lemons with the cold
mixture. Add a pinch or two of the fresh herb on top, a drizzle of olive oil
and serve.
No need for fancy containers, lemons make a great presentation when stuffed with this recipe, shrimp, crab, egg or tuna salad. Stuffed lemons can be made ahead and refrigerated. Drizzle the olive oil right before serving, and top with fresh herb or toasted crumbled nuts on top. Enjoy!!!
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