Challenge 31- Edible Cucumber Bowls and Avocado Chicken Salad
Normally when I'm pinning food items, I tend to lean more towards the sweet and delicious and less towards the healthy and sensible. When I saw the pin where you cut cucumbers into thick slices and use a melon baller to scoop out the middle and use it as an edible serving dish I knew I had to give it a try, but what to put in this edible dishware. Fortunately, I also had pinned a recipe for a low mayo chicken salad that used avocado so I figured I could kill two pins with one recipe.
Now I will admit I made a few mistakes right from the beginning:
Mistake 1- I forgot to peel the skins before I started cutting (this was a total brain fart on my part, but when I thought about doing it later I couldn't find my vegetable peeler so I wouldn't have been able to do it anyway so I don't feel as bad about this one.)
Mistake 2- I bought cucumbers that were WAY to big and wide. This picture from the pin had these cute little cucumbers and for some reason when I bought these at Albertson's I went for the gigantic sized ones. This made it difficult for a few reasons which I'll get to in a bit.
My chicken salad recipe was:
1 large can of Target brand chicken breast
1 pouch of 100 Calorie Wholy Guacamole
1 short squirt of Lite Miracle Whip
1 teaspoon(ish) of sweet relish
3 short squirts of lime juice
I liked this chicken salad recipe and it was different from what I normally make but these cups would be great with any chicken salad recipe you come up with. After I spooned out the chicken salad I had a few cucumbers left so I tried one filled with red pepper hummus and one with cottage cheese. The cucumbers held the filling well and it tasted great.