Soy 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 and filled with a creamy, lime-bright avocado mash seasoned with cumin, fresh cilantro, and optional jalapeño heat. The whole thing comes together with nothing but whole, recognizable ingredients — no sauces, no condiments, no hidden additives to second-guess. For anyone navigating soy sensitivities, that matters more than people realize, since so many dips and dressings sneak in soybean oil or soy-based emulsifiers. Here, extra-virgin olive oil does the work instead, keeping the filling rich and luscious without any of those concerns. A pinch of flaky sea salt on top right before serving pulls every flavor into focus and makes these look genuinely impressive with almost zero effort. Fresh, vibrant, and endlessly snackable — this one earns a permanent spot in your appetizer rotation.
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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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