Eosinophilic Esophagitis Friendly Avocado-Lime Cucumber Bites
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Learn more →Ingredients
4 servings
For the bites
- 2 large english cucumbers
For the avocado topping
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 1 clove garlic, finely minced
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Trim the ends off the cucumbers and slice them into rounds about 1/2-inch thick, yielding approximately 20–24 pieces total. Arrange the rounds in a single layer on a serving platter or large cutting board.
- 2
Scoop the avocado flesh into a mixing bowl. Add the lime juice, lime zest, garlic, cilantro, ground ginger, sea salt, and olive oil. Mash with a fork until the mixture is mostly smooth with a few small chunks remaining — it should hold its shape when spooned.
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