Ingredients
1/2 English cucumber, cut crosswise into 8 rounds
Coarse salt and ground pepper
1 medium carrot, coarsely grated
3 tablespoons reduced-fat sour cream
2 scallions, thinly sliced, white and green parts separated
1/2 teaspoon white vinegar
Preparation
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.
