Carrageenan Free Basil-Avocado Cucumber Bites
These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Crisp cucumber rounds get topped with a silky, herb-forward spread made from ripe avocados, fresh basil, garlic, lemon juice, and a warm hint of turmeric and ginger — all blended together in minutes. The whole thing comes together with real, whole ingredients and zero processed additives, which makes it a smart pick when you're trying to avoid thickeners and gelling agents that sneak into so many store-bought dips and spreads. Carrageenan is a common culprit in packaged guacamoles and creamy dips, but this recipe sidesteps all of that by keeping things completely from scratch. The result is a spread that's genuinely bright and fresh-tasting, not gummy or artificially smooth. Finish each bite with a pinch of flaky sea salt and a drizzle of olive oil, and you've got something that looks elegant but takes almost no effort to pull off.
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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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