
1. Blot cucumber halves dry with paper towel; evenly spread inside and edges of each half with sunflower seed butter. Fill 1 cucumber half with carrot, green onion, mango and pepper; top with remaining cucumber half, cut side down. Refrigerate 30 minutes.
2. In small bowl, whisk lime juice, soy sauce, vinegar and grape juice. Slice cucumbers into ½-inch-thick slices; serve with sauce.
- 4 g Fat
- 0 g Saturated Fat
- 0 mg Cholesterol
- 172 mg Sodium
- 5 g Carbohydrates
- 1 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 3 g Protein
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Nutritional Information
- 4 g Fat
- 0 g Saturated Fat
- 0 mg Cholesterol
- 172 mg Sodium
- 5 g Carbohydrates
- 1 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 3 g Protein
Directions
1. Blot cucumber halves dry with paper towel; evenly spread inside and edges of each half with sunflower seed butter. Fill 1 cucumber half with carrot, green onion, mango and pepper; top with remaining cucumber half, cut side down. Refrigerate 30 minutes.
2. In small bowl, whisk lime juice, soy sauce, vinegar and grape juice. Slice cucumbers into ½-inch-thick slices; serve with sauce.