Low Iodine Basil-Avocado Cucumber Bites

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

These little cucumber bites are the kind of appetizer that disappears from the platter before you even sit down. Each crisp round gets topped with a silky, herb-forward spread that blends ripe avocado, fresh basil, garlic, lemon juice, and warm hints of turmeric and ginger into something genuinely craveable. For anyone navigating a low-iodine approach, snacks and party food can feel like a minefield — processed dips, store-bought spreads, and mystery seasonings are often the biggest culprits. This recipe sidesteps all of that by leaning entirely on whole, fresh ingredients with no seafood, no dairy, and no iodized salt, using fine sea salt instead. The food processor does the heavy lifting in under a minute, so the prep is effortless even when you're entertaining. A drizzle of good olive oil and a pinch of flaky sea salt at the finish make these look and taste far more impressive than the effort involved. Fresh, vibrant, and completely stress-free to serve.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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)
Can be omitted
flaky sea salt

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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