Seed Oil Free Basil-Avocado Cucumber Bites
These little bites are the kind of appetizer that disappears from the platter before you even sit down. Cool, crisp cucumber rounds get topped with a vibrant, herb-forward spread made from ripe avocados, fresh basil, garlic, lemon juice, and a touch of turmeric and ginger — every ingredient earns its place. Extra-virgin olive oil is the only fat in the recipe, which means you're completely clear of the industrially processed vegetable and seed oils that sneak into so many store-bought dips and spreads. The food processor does the heavy lifting, blending everything into a silky, bright green cream that's as beautiful as it is delicious. A pinch of flaky sea salt and an optional drizzle of olive oil at the end take the whole thing over the top. Whether you're serving these at a party or just snacking on a weeknight, they come together fast and feel genuinely special.
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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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