Rice 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 announce them. Each thick-cut round gets hollowed into a natural vessel, then filled with a creamy, lime-bright avocado mash that's seasoned with cumin, fresh cilantro, and optional jalapeño heat. The whole thing comes together with just a bowl and a fork — no cooking, no special equipment, and absolutely no grains involved. For anyone navigating a rice-free lifestyle, finger foods and party snacks can feel like a minefield of hidden fillers, but every single ingredient here is clean and straightforward. The cucumber base keeps things cool and crisp, while the olive oil and lime zest give the filling a richness that feels way more indulgent than it actually is. A pinch of flaky sea salt on top right before serving is the finishing touch that makes these taste genuinely restaurant-worthy. Serve them immediately so the cucumber stays snappy and the avocado stays vibrant green.
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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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