Eosinophilic Esophagitis Friendly Basil-Avocado Cucumber Bites
Cool, crisp cucumber rounds topped with a silky, herb-forward avocado spread — this appetizer is as refreshing to eat as it is beautiful to look at. The spread comes together in under a minute in a food processor, blending ripe avocado with fresh basil, garlic, lemon juice, olive oil, and a gentle warmth from turmeric and ginger. Every ingredient is whole and recognizable, which matters enormously when you're navigating a condition that demands careful attention to what goes into your food. There are no common trigger foods lurking here — no dairy, no wheat, no eggs, no soy — just clean, simple produce and pantry staples working in harmony. The lemon juice keeps the spread bright and prevents browning, while the turmeric and ginger add a subtle depth that makes these bites feel far more sophisticated than their short ingredient list suggests. They're best served immediately so the cucumbers stay crisp and the spread stays vibrant, making this a perfect last-minute party snack or a satisfying midday bite you can feel genuinely good about eating.
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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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