Pregnancy Friendly Avocado Cucumber Lime Cups
These little cucumber cups are a fresh, no-cook bite that feels fancy without requiring any real effort. Creamy mashed avocado gets a bright lift from fresh lime juice and zest, a touch of olive oil, and a gentle warmth from ground cumin — all folded together into a thick, scoopable filling that sits perfectly in each hollowed-out cucumber round. Avocado brings healthy fats and folate to the table, making this the kind of snack that genuinely works hard for you during pregnancy without tasting like a compromise. The jalapeño is completely optional, which is a thoughtful touch when spice tolerance can shift week to week. Everything here is whole, recognizable, and straightforward — no deli meats, no raw fish, no ingredients that require second-guessing. A pinch of flaky sea salt over the top right before serving pulls the whole thing together and makes them look almost too pretty to eat. These are ideal for a light lunch, a party spread, or honestly just a quiet afternoon snack when you want something that feels a little special.
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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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