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Cucumber & Olive Snack Plate
A low-carb, no-cook snack from your Week 2 FareRx bag - about 8g carb and 7g protein per serving (USDA-estimated).
5 min
Total
1
Serves
Easy
Effort
Per serving
85
Cal
7g
Protein
9g
Carbs
1g
Fiber
4g
Sugar
3g
Fat
1g
Sat Fat
210mg
Sodium
310mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Cucumber and a little protein-rich yogurt make a steady-glucose snack - the olives add satisfying fat to tide you over.
Ingredients
- •1/2 cucumber, cut into rounds
- •6-8 kalamata olives
- •1/4 cup nonfat plain Greek yogurt (as dip)
Method
- 01
the cucumber into rounds.
- 02
Arrange with the olives and a small dish of yogurt for dipping.
New to this? Step-by-step guides
Dietitian’s notes
- →Stir a pinch of za'atar into the yogurt for an instant herby dip.
- →Rinse the olives to cut some of the brine sodium.
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