Mushroom 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 announce them. Cool, crisp cucumber rounds get topped with a silky, vibrant spread made from ripe avocado, fresh basil, garlic, lemon juice, and a warm hint of turmeric and ginger — it's bright, herby, and genuinely addictive. The whole thing comes together in a food processor in under a minute, making it one of the easiest crowd-pleasers you'll ever pull off. For anyone navigating a mushroom-free lifestyle, packaged dips and store-bought spreads can be a minefield of hidden ingredients, but every single component here is clean, fresh, and completely transparent. A finishing drizzle of good olive oil and a pinch of flaky sea salt take these from simple to stunning without any extra effort. They're perfect for entertaining, snacking, or whenever you need something that looks impressive but asks almost nothing of you.
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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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