Breastfeeding Friendly Avocado Cucumber Lime Cups
These little cucumber cups are the kind of snack that feels indulgent but is actually doing your body a real favor — especially when you're nursing and need nourishing bites you can eat with one hand. Creamy mashed avocado brings healthy fats to the table, which are genuinely important during breastfeeding, while fresh lime juice and a touch of cumin give the filling a bright, savory kick that makes every bite feel intentional. The cucumber base keeps things cool and hydrating, and the whole thing comes together without any cooking at all. A small amount of jalapeño is optional, so you can dial the heat up or down depending on your preference and how your little one is doing with spice. Fresh cilantro adds a pop of herby freshness that ties the whole flavor profile together beautifully. These are best served right away so the cucumber stays crisp and the avocado stays vibrant — just spoon, finish with a pinch of flaky salt if you like, and enjoy.
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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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