Creamy Lentil & Pecan Cucumber Toppers

Ingredients

• 1 6-inch (15-cm) whole cucumber, sliced into 1/4” (0.6 cm) thick rounds
• 1 (8 oz) pkg cream cheese, room temperature
• 3/4 cup (175 mL) cooked green lentils
• 1/3 cup (75 mL) finely chopped toasted pecans
• 1/3 cup (75 mL) finely chopped red bell pepper
• 1 green onion, thinly sliced
• 2 tsp (10 mL) lemon juice
• 1 tsp (5 mL) honey
• 1 tsp (5 mL) mustard
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) black pepper
• 1/3 cup (75 mL) toasted pecans
• 1/3 cup (75 mL) slices of green onion