Almond Free Avocado Cucumber Lime Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. Each crisp round gets hollowed into a natural vessel and filled with a creamy, zesty avocado mixture seasoned with lime juice, lime zest, cumin, and a hint of jalapeño heat. The combination of cool cucumber and rich, tangy avocado is genuinely refreshing — bright and satisfying without feeling heavy. Tree nut concerns are completely off the table here, since every ingredient is a whole food you can grab and inspect yourself: fresh produce, olive oil, and simple spices with no hidden blends or shared-facility risks to navigate. A pinch of flaky sea salt on top at the end pulls everything together and gives each bite that little finishing touch. These are best served right after assembly so the cucumber stays crisp and the avocado filling holds its color and texture.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp lime zest
- 1 tbsp extra-virgin olive oil
- ¼ tsp ground cumin
- ¼ tsp sea salt, plus more to taste
- ⅛ tsp black pepper
- 2 tbsp fresh cilantro, finely chopped
- 1 small jalapeño, seeded and finely minced (optional)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Slice the cucumbers into rounds about 3/4-inch thick — you should get 18–20 rounds total. Using a small spoon or melon baller, scoop a shallow well into the center of each round, leaving the base intact so the cup holds its filling.
- 2
Scoop the avocado flesh into a small bowl. Add the lime juice, lime zest, olive oil, cumin, sea salt, and black pepper. Mash with a fork until mostly smooth with a few small chunks remaining — the texture should be thick and spreadable, not runny.
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