Candida Diet Friendly 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's tossed in lime juice and olive oil. A pinch of cumin ties everything together with just enough warmth, while raw pumpkin seeds scattered on top add a satisfying crunch and a boost of nutrients. This kind of recipe is a genuine win when you're navigating a candida-conscious eating plan, because every single ingredient — from the avocado to the sea salt — is naturally free of sugar, yeast, and refined anything. There's no cooking required, no complicated swaps, and no scanning labels for hidden additives. The clever trick of scooping a little extra flesh from each avocado half and folding it into the filling means nothing goes to waste and every bite is packed with that rich, buttery flavor. Serve it straight away with an extra squeeze of lime and you've got a snack or light meal that feels indulgent without working against your wellness goals.
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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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