Carrageenan Free Avocado Cucumber Lime Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Each thick-cut round gets hollowed into a natural vessel, then filled with a bright, creamy avocado mixture spiked with fresh lime juice, a touch of cumin, and optional jalapeño heat. The result is cool, rich, and zingy all at once — a combination that feels way more impressive than the effort involved. For anyone navigating ingredient labels carefully, this recipe is a breath of fresh air. Every component is a whole, recognizable food: fresh cucumbers, ripe avocados, citrus, olive oil, and herbs. There are no processed dairy products, gels, or thickeners hiding in the mix — just clean, straightforward ingredients that you can pick up and inspect yourself. That peace of mind makes these just as satisfying to prepare as they are to eat. The avocado filling comes together with a fork in minutes, mashed to a thick, spreadable texture that holds beautifully in each cup without sliding around. A finishing pinch of flaky sea salt right before serving pulls everything together and adds a subtle crunch that makes each bite feel intentional. Serve these immediately for the freshest flavor and the crispest cucumber base.
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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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