Mediterranean Diet Friendly Avocado Cucumber Lime Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. Each crisp round gets hollowed into a natural vessel and filled with a creamy, herb-flecked avocado mash brightened by fresh lime juice, a touch of zest, and a whisper of cumin. Extra-virgin olive oil ties it all together with that rich, fruity depth that makes this style of eating so satisfying without ever feeling heavy. The optional jalapeño adds a gentle kick, while fresh cilantro keeps every bite lively and aromatic. This is exactly the kind of recipe that fits effortlessly into a plant-forward, whole-food approach — healthy fats from avocado and olive oil, fresh vegetables front and center, and nothing processed in sight. It comes together in minutes with no cooking required, making it ideal for warm-weather gatherings or a quick, nourishing snack. Finish with a pinch of flaky sea salt right before serving and watch them vanish.
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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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