Palm Reading: No-Crab Cucumber Bites

Grab this

• 2 cans (398 mL each) hearts of palm, drained, rinsed and finely chopped
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1/4 cup vegan mayonnaise
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill, plus extra for serving
• 2 teaspoons Dijon mustard
• 1 tablespoon capers, drained and chopped
• 1 sheet nori, finely crumbled (optional)
• 1/4 teaspoon black pepper
• 2 English cucumbers, cut into 1 cm-thick rounds

Do this

1. Pat the hearts of palm dry, then chop them into small, flaky pieces.
2. In a medium bowl, stir together the hearts of palm, celery, red onion, vegan mayonnaise, lemon juice, dill, Dijon, capers, nori and black pepper. Let the filling sit for 5 minutes so the flavours mingle.
3. Arrange the cucumber rounds on a platter. Spoon about 1 tablespoon of filling onto each round.
4. Finish with a little extra dill and serve right away. If making ahead, refrigerate the filling and cucumber rounds separately for up to 1 day, then assemble just before serving.