Cucumber Sushi with Ponzu Dipping Sauce
Prep: 20 minutes plus chilling
Serves: 4
1English cucumber, cut lengthwise in half and seeds scooped out
2 tablespoons sunflower seed butter (not spread)
2 tablespoons shredded carrot
1 tablespoon chopped green onion
1 tablespoon chopped mango
1 tablespoon chopped red bell pepper
1 tablespoon fresh lime juice
1 tablespoon less-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon 100% white grape juice
2 tablespoons sunflower seed butter (not spread)
2 tablespoons shredded carrot
1 tablespoon chopped green onion
1 tablespoon chopped mango
1 tablespoon chopped red bell pepper
1 tablespoon fresh lime juice
1 tablespoon less-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon 100% white grape juice
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 1/2-inch-thick slices; serve with sauce.
Approximate nutritional values per serving:
66 Calories, 4g Fat (0g Saturated), 0mg Cholesterol,
172mg Sodium, 5g Carbohydrates, 1g Fiber, 3g Protein