Legume Free Basil-Avocado Cucumber Bites
Cool, crisp cucumber rounds topped with a vibrant, herb-forward avocado spread — this appetizer is the kind of thing that disappears from the platter before you even finish arranging it. 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 subtle warmth from turmeric and ginger. The result is something silky, bright, and deeply savory that tastes far more impressive than the effort involved. For anyone navigating a legume-free lifestyle, store-bought dips and spreads can be a minefield of hidden chickpeas, lentil flour, or pea protein — this one is built entirely from whole, clean ingredients with zero guesswork. Every component is straightforward and easy to verify, which makes it a genuinely stress-free choice for entertaining or snacking. Finish each bite with a small basil leaf, a drizzle of good olive oil, and a pinch of flaky salt, and you have something that looks like it came from a catering spread. Serve immediately so the cucumber stays crisp and the spread stays vivid green.
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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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