These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Each crisp round gets hollowed into a natural vessel, then filled with a creamy, citrus-bright avocado mash seasoned with cumin, lime zest, and fresh cilantro. The jalapeño is optional, but even a little heat makes the whole bite pop. Every single ingredient here is naturally grain-free, so there's no need to scan labels or swap anything out — it just works as written. A pinch of flaky sea salt on top right before serving pulls everything together and makes them look genuinely elegant with almost no effort. These are ideal for warm-weather gatherings, light lunches, or anytime you want something fresh and impressive without turning on the oven.
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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.
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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