Seed Oil 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 crisp round gets hollowed into a natural vessel, then filled with a creamy, lime-bright avocado mash that's seasoned with cumin, fresh cilantro, and a hit of jalapeño heat if you want it. The whole thing comes together with extra-virgin olive oil as the only added fat — no industrial seed oils, no canola, no mystery blends — so you know exactly what you're eating. That single swap matters more than it sounds, because so many dips and dressed bites sneak in refined oils that have no business being in something this fresh. The avocado mixture is mashed just enough to stay thick and scoopable, with a few chunks left in for texture, and the lime zest keeps every bite lively rather than heavy. A pinch of flaky sea salt on top right before serving is the finishing touch that pulls everything together. Serve them immediately 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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