Citric Acid Free Avocado Cucumber Lime Cups
Avoiding citric acid doesn't mean giving up bright, zesty flavors — and this recipe is proof. Fresh lime juice and zest do all the heavy lifting here, delivering that punchy, tangy kick without any processed citric acid hiding in the ingredient list. The result is a creamy, herb-flecked avocado filling nestled into cool cucumber rounds that are as refreshing as they are satisfying. A touch of cumin adds warmth, the jalapeño brings optional heat, and the whole thing comes together with nothing more than a fork and a spoon. It's the kind of appetizer that disappears fast at a party but feels totally effortless to put together. Serve them immediately for the best texture — the cucumber stays crisp and the avocado stays vibrant and green. A pinch of flaky sea salt on top right before serving takes the whole bite over the edge.
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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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