Lactose 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 set it down. Crisp cucumber rounds get topped with a silky, vibrant spread made from ripe avocados, fresh basil, garlic, lemon juice, and a hint of turmeric and ginger — it's bright, herby, and genuinely addictive. Because the spread is built entirely on whole-food, plant-based ingredients, there's no dairy anywhere in the picture, which makes it a natural fit for anyone navigating lactose sensitivity without wanting to compromise on flavor or richness. The avocado does all the heavy lifting in terms of creaminess, so you'd never miss a cheese or cream-based topping. A quick blitz in the food processor is all it takes to bring everything together, and the result looks far more impressive than the effort involved. Finish with a pinch of flaky sea salt and a drizzle of olive oil and you've got a crowd-pleasing starter that's as beautiful as it is easy.
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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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