Recipe by southern chef in louisiana

Cucumbers stuffed with all sorts of goodies.

Ingredients Nutrition

Directions

  1. Combine bacon, tomato, lettuce and spinach with mayonnaise. Season with pepper; set aside.
  2. Peel cucumber. Trim off ends and slice in half lengthwise. Use spoon to scoop out seeds; discard seeds. Divide BLT mixture between cucumber halves, mounding in hollowed areas. Sprinkle with minced parsley, if desired. Cut into 2-inch pieces.
  3. Note: Make these snacks when cucumbers are plentiful and large enough to easliy hollow out with a spoon. You may make these up to 12 hours ahead of time and chill until serving.

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