Mushroom 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 set it down. Each crisp round gets hollowed into a natural vessel, then filled with a creamy, zesty avocado mixture that's bright with fresh lime juice, a hint of cumin, and fragrant cilantro. The optional jalapeño adds a gentle kick that plays beautifully against the cool cucumber base. Everything here is completely plant-forward and built from fresh, whole ingredients — no fungi, no fillers, nothing hiding in a sauce or seasoning blend to second-guess. For anyone navigating a mushroom sensitivity, recipes like this can feel like a breath of fresh air because the ingredient list is short, clean, and totally transparent. A pinch of flaky sea salt over the top right before serving is the finishing touch that pulls it all together. These are best eaten immediately, which honestly won't be a problem.
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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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