Stuffed Cucumber Cups

Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.

Remove the ends and cut each cucumber into 3/4 inch rounds.

Using a melon baller, scoop out the seeds from the center of each round to form a cup.

Reserve 1 tbsp of the walnuts as a garnish.

Combine remaining ingredients and stir until well blended.

Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.