Low Iodine Avocado Cucumber Lime Cups
Fresh, bright, and genuinely satisfying, these little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. Thick-cut English cucumber rounds are hollowed into natural vessels, then filled with a creamy mashed avocado seasoned with lime juice, lime zest, olive oil, cumin, and a touch of heat from optional jalapeño — every ingredient earns its place. For anyone navigating a low-iodine eating plan, this recipe is a natural fit because it relies entirely on whole, unprocessed produce and avoids the iodized salt, seafood, and dairy that can make snacking feel complicated. The sea salt called for here is a straightforward swap that keeps seasoning on track without sacrificing flavor. Cilantro folded into the filling adds a herby lift that ties the lime and cumin together beautifully. These cups are best served immediately so the cucumber stays crisp and the avocado stays vibrant — no advance prep needed beyond slicing and mashing. Light enough to feel refreshing, bold enough to feel like a real dish, they work as a starter, a party snack, or an easy lunch alongside something simple.
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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
Chef's tipSwap 1:1 for fine sea salt; adjust 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)
Can be omittedflaky sea salt
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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