- 1/2 English cucumber, cut crosswise into 8 rounds
- salt and pepper
- 1 med. carrot, coarsely grated
- 3 Tbs. reduced-fat sour cream
- 2 scallions, thinly sliced, white and green parts separated
- 1/2 tsp. white vinegar
Using a melon baller or teaspoon, scoop out a small portion from the center of each cucumber round (without going all the way through); season cucumber cups with salt and pepper. In a small bowl, mix together carrot, sour cream, scallion whites and vinegar; season with salt and pepper. Divide mixture evenly among cucumber cups. Garnish with scallion greens.