Shellfish 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, food-processor spread made from ripe avocados, a full cup of fresh basil, garlic, lemon juice, and warm hints of turmeric and ginger — it's herbaceous, bright, and genuinely addictive. The whole thing comes together in minutes with no cooking required, just slicing, blending, and assembling. For anyone navigating seafood allergies at parties, finger foods can be a minefield of hidden shrimp pastes, crab-based dips, or shared serving utensils — this recipe sidesteps all of that with a completely plant-based spread built from clean, whole ingredients. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the presentation without any extra effort. Serve these at a gathering and watch guests reach for seconds before they've even finished their first.
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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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