
Bright, fresh, and ready in minutes, this plant-forward dish is exactly the kind of effortless recipe that earns a permanent spot in your rotation. Each avocado half becomes its own little bowl, filled with crisp cucumber, sweet red bell pepper, and a zesty lime-and-cumin dressing that ties everything together beautifully. Managing alpha-gal syndrome means steering clear of mammalian meat and byproducts, and this recipe is naturally built around whole fruits, vegetables, and seeds — no swaps or substitutions needed. The raw pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness that makes the dish feel complete rather than like something is missing. A quick fold of the scooped avocado flesh into the filling means nothing goes to waste and every bite is extra creamy. Serve these straight away with an extra squeeze of lime and you have something that looks impressive enough for guests but takes almost no effort at all.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings











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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
