Cashew 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 crisp round gets hollowed into a natural vessel, then filled with a creamy, zesty avocado mixture that's brightened with fresh lime juice, a touch of zest, and a whisper of cumin. Optional jalapeño adds a gentle kick, while fresh cilantro keeps everything tasting vibrant and garden-fresh. The whole thing comes together with a fork and a spoon — no blender, no special equipment, no fuss. For anyone navigating tree nut allergies, this recipe is naturally in the clear: every ingredient is straightforward and easy to verify, with no sneaky nut-based creamers or garnishes to second-guess. A finishing pinch of flaky sea salt right before serving pulls all the flavors into focus and makes these look genuinely impressive on any table.
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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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