Celery 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 round of cool English cucumber is hollowed into a natural vessel, then loaded with a creamy, lime-bright avocado filling that's mashed just enough to stay lush without turning into a smooth paste. A touch of cumin and fresh cilantro give the filling real depth, and the optional jalapeño adds a gentle kick that keeps things interesting. The whole recipe leans on fresh produce and pantry staples, so there's nothing hidden to worry about — no sneaky aromatics, no processed fillers, just clean, vibrant ingredients you can see and taste. Finishing each cup with a pinch of flaky sea salt right before serving pulls everything together beautifully. These are best eaten immediately while the cucumber is crisp and the avocado is still vivid green, making them a perfect last-minute crowd-pleaser for any gathering.
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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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