Anti Inflammatory Basil-Avocado Cucumber Bites
Cool, crisp cucumber rounds topped with a silky green spread — this appetizer is as beautiful as it is good for you. The basil-avocado mixture comes together in under a minute in the food processor, blending creamy avocado with fresh basil, garlic, lemon juice, and a hit of extra-virgin olive oil into something genuinely craveable. What makes this recipe especially smart is the quiet power of turmeric and ginger folded right into the spread — both are well-regarded for their anti-inflammatory properties, and here they add warmth and depth without overpowering the bright, herby flavor. Avocado brings healthy fats to the party, while cucumber keeps things light and hydrating, so every bite feels refreshing rather than heavy. This is the kind of snack that looks like you spent way more time on it than you did, which makes it perfect for entertaining or a casual afternoon spread. Finish with a drizzle of olive oil and a pinch of flaky salt and you've got something that tastes like it came from a very good restaurant.
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Learn more →Ingredients
4 servings
For the bites
- 2 large english cucumbers
For the basil-avocado spread
- 2 ripe avocados, halved and pitted
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- fresh basil leaves, for serving (optional)
- extra-virgin olive oil, for drizzling (optional)
- flaky sea salt, for finishing (optional)
Instructions
- 1
Slice the cucumbers into rounds about 1/2 inch thick, discarding the ends. Arrange the rounds in a single layer on a serving platter.
- 2
Scoop the avocado flesh into a food processor. Add the basil, garlic, olive oil, lemon juice, salt, turmeric, and ginger. Process until smooth and creamy, scraping down the sides once, about 30–45 seconds.
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