High Fructose Corn Syrup Free Basil-Avocado Cucumber Bites
These vibrant little bites are the kind of appetizer that disappears from the platter before you even get a chance to sit down. Cool, crisp cucumber rounds get topped with a silky, herb-forward avocado spread that's blended with fresh basil, garlic, lemon juice, and a warm hint of turmeric and ginger — it's fresh, bold, and genuinely addictive. Every single ingredient here is whole and real, which means you can skip the label-reading anxiety that comes with store-bought dips and spreads, where sweeteners have a way of sneaking into places they have no business being. The food processor does the heavy lifting, bringing everything together into a smooth, creamy spread in under a minute. A finishing drizzle of good olive oil and a pinch of flaky sea salt takes the whole thing from simple to stunning. These are naturally gluten-free, dairy-free, and completely plant-based, so they work for just about any crowd you're feeding. Make them for a party, a light lunch, or an afternoon snack — just know that the spread alone is worth eating by the spoonful.
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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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