Low Sugar Cilantro Lime Avocado Spoons
Bright, fresh, and ready in minutes, this dish turns ripe avocado halves into edible bowls packed with crisp cucumber, sweet red bell pepper, and a zesty lime-cilantro dressing. The filling gets a subtle warmth from ground cumin and a drizzle of extra-virgin olive oil, making every bite feel balanced and satisfying without any sweeteners in sight. For anyone keeping a close eye on added sugars, this kind of recipe is a genuine find — every ingredient is whole and straightforward, so there's nothing hidden to second-guess. Widening the avocado cavity and folding the scooped flesh right into the vegetable mixture is a clever little trick that maximizes both flavor and presentation. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a boost of plant-based nutrition that ties the whole thing together. Serve them straight away with an extra squeeze of lime and you've got an appetizer, light lunch, or snack that looks impressive but comes together with almost no effort.
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Learn more →Ingredients
4 servings
- 2 ripe avocados, halved and pitted
- ½ cup english cucumber, finely diced
- ½ cup red bell pepper, finely diced
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp extra-virgin olive oil
- ¼ tsp ground cumin
- ¼ tsp sea salt, or to taste
- ⅛ tsp black pepper, or to taste
- 2 tbsp raw pumpkin seeds
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the diced cucumber, red bell pepper, cilantro, lime juice, olive oil, cumin, salt, and black pepper. Stir until evenly coated.
- 2
Halve and pit the avocados. Use a spoon to scoop out a small amount of flesh from the center of each half to widen the cavity slightly, then fold the scooped flesh into the cucumber mixture.
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