Vegan Basil-Avocado Cucumber Bites

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Cool, crisp cucumber rounds get topped with a silky, herb-forward spread made from ripe avocados, a full cup of fresh basil, garlic, lemon juice, and a warm hint of turmeric and ginger — all blended together until impossibly smooth. Every single ingredient is whole and plant-based, so there's nothing to swap or second-guess when you're cooking for a crowd with mixed dietary needs. The food processor does most of the heavy lifting, and the assembly is genuinely fun — spoon or pipe the spread onto each round, add a fresh basil leaf, and finish with a drizzle of good olive oil and a pinch of flaky salt if you're feeling fancy. That finishing touch elevates something simple into something that looks genuinely impressive on a serving platter. Bright, creamy, and deeply savory, these bites prove that plant-based snacking doesn't have to mean compromising on flavor or satisfaction.

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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
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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