Celery 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 offer them around. Crisp English cucumber rounds act as the perfect cool, refreshing base for a silky basil-avocado spread that's blended with garlic, lemon juice, olive oil, turmeric, and ginger — bright, herby, and just a little unexpected. The food processor does most of the work, bringing everything together into a smooth, vibrant green topping in under a minute. Because the ingredient list is built entirely around fresh produce, good olive oil, and simple pantry spices, there's no need to scrutinize labels for hidden additives that could be a problem. A pinch of flaky sea salt and an optional drizzle of olive oil at the end elevate the whole thing from snack to something you'd genuinely serve at a dinner party. They're best eaten right away while the cucumber is still crisp and the spread is fresh and vivid.
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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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