Beef Free Cilantro Lime Avocado Spoons
These little avocado boats are the kind of appetizer or light meal that looks impressive but comes together in minutes with zero cooking required. Each half gets loaded with a bright, zesty mix of cucumber, red bell pepper, and fresh cilantro, all tossed in lime juice and olive oil with a hint of cumin for warmth. The clever trick of scooping a bit of extra flesh from the center and folding it right into the filling means nothing goes to waste and every bite is extra creamy. A scatter of raw pumpkin seeds on top adds a satisfying crunch that makes the whole thing feel complete. Every single ingredient here is naturally plant-forward, so there's no need to swap anything out or second-guess a label. Serve them straight away with an extra wedge of lime and watch them disappear fast.
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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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