Colorful Cucumber Boats with Four Different Fillings

Rinse the cucumbers and pat dry. Cut the large cucumbers in half lengthwise and scoop out leaving a rim about 2 inches wide. Sprinkle each cucumber half with a quarter of the grated cheese. Slice the small cucumber about 1/2 inch thick and use it to fan the edges of the cucumber halves. Rinse the tomatoes, pat dry and remove the stalks. Cut into slices (3 per cucumber half) and place them diagonally in the cucumber cavities in such a way that 4 fans are formed per cucumber half. Fill the compartments with the following salad cream variations:

1st variation:

Chop the cucumber pulp, mix with the peeled, crushed garlic and fold in salad cream.

2nd variation:

Peel egg, chop into small pieces, mix with dill and salad cream.

3rd variation:

Clean radishes, rinse, cut into narrow strips and stir through with lemon balm and salad cream.

4th variation:

Cut peppers in half, remove stems, seeds and finely dice. Peel and finely dice onions. Stir both ingredients through with salad cream.

Serve: Wholemeal bread, butter.

Tip: Use regular or light yogurt as needed!

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