Prep time: 10 minutes
Servings: 6
- 1/2 cup walnuts, chopped and toasted
- 1 English cucumber, ends trimmed (about 14 ounces)
- 1/2 cup roasted red pepper hummus
- 1/2 cup crumbled feta cheese (which one do you prefer)
- 5 cherry tomatoes, quartered
- Slice cucumber crosswise into 3/4-inch thick slices. Using a coffee spoon, gently scoop out a center of each cucumber slice and discard, leaving bottom and sides intact.
- In s small bowl, add 6 tablespoons chopped walnuts and hummus and steer them. Add the walnut-hummus mixture into each cucumber slice and top with reserved chopped walnuts, feta cheese and quartered tomatoes.
Recipe courtesy of Beth Stark, RDN, LDN on behalf of the California Walnut Board
How to make walnuts toasted if you have only raw nuts:
- Heat oven to 350 F.
- On a small baking sheet, arrange walnuts evenly. Bake 8 minutes, checking frequently, until toasted.
