Anti Inflammatory Cilantro Lime Avocado Spoons
Creamy avocado halves become edible bowls here, loaded with a bright, crunchy filling of cucumber, red bell pepper, and fresh cilantro that makes every bite feel like a celebration. The combination of extra-virgin olive oil, lime juice, and a touch of cumin ties everything together with layers of flavor that feel far more impressive than the minimal effort involved. Every single ingredient in this dish pulls its weight from a wellness standpoint — avocado delivers healthy monounsaturated fats, olive oil brings its well-documented benefits, and the colorful vegetables contribute antioxidants that support a low-inflammation lifestyle. Raw pumpkin seeds scattered on top add a satisfying crunch along with plant-based minerals, rounding out a dish that genuinely nourishes as much as it delights. No cooking required, no complicated techniques — just fresh ingredients assembled in minutes and served straight from the shell. It works beautifully as a light lunch, an elegant starter, or a snack that actually keeps you feeling good long after the last spoonful.
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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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