3. Add the chopped celery, green onion, garlic, mayo, mustard, and
lemon into the bowl. Stir well to combine. Season to taste with salt
and pepper. Add a pinch of kelp granules if desired.
4. Slice cucumber into rounds, if using. With a small spoon, gently
scoop out the centre of each cucumber round to create a small well.
Spoon the almond mixture onto each cucumber round. Serve on a
platter if you wish.You can also serve it in a pita, with crackers, or
on top of a salad.
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