Celebrate St. Patrick’s Day the healthy way with this salad stuffed cucumber appetizer.

Number of Servings: 4

Prep Time: 15 min.

Cook Time: 0 min.

Total Time: 15 min.


  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons white vinegar
  • 6 tablespoons olive oil
  • 1 English cucumber
  • 2 cups finely chopped greens (we used a combination of Lacinato kale and brussels sprouts)
  • 1 cup shredded cooked chicken
  • ¼ cup pepitas
  • ¼ cup unsweetened dried cranberries


  1. Add the mustard, salt, pepper and vinegar to a small bowl. Slowly drizzle in the olive oil while whisking. Continue until emulsified. Set aside.
  2. Cut the cucumber in half, then cut each half lengthwise. Use a spoon to scoop out the seeds and create a deep well in the cucumber.
  3. In a medium bowl, combine the greens, shredded chicken, pepitas and cranberries. Add dressing and toss to combine. Fill each cucumber with the salad.

Cook’s Notes

  1. No time to chop up your salad ingredients? No problem! When in a pinch, use the salad kit bags at the grocery and opt for a homemade salad dressing, like the one in this recipe.
  2. We recommend using a sturdier greens (like those used in this recipe) so you can do this as a meal prep option. That way, the salad can stand up to the dressing and not wilt.