How to make it

1. Cut the broccoli florets into smaller bite-size pieces if necessary.
2. Cut celery and cucumber into 2-inch-long finger-thick sticks.
3. Place ramekin in the middle of large plate or platter, fill with Sriracha Mayo. Arrange cut vegetables around the ramekin.
4. Use cherry tomatoes as a garnish, scattered around the other vegetables.
5. Notes: If Persian cucumbers are not available, hothouse cucumber work well too. Blanching the broccoli and carrots make them brighter and tastier.