Cashew Free Cilantro Lime Avocado Spoons
Fresh, vibrant, and ready in minutes, this dish turns avocado halves into edible bowls packed with crisp cucumber, sweet red bell pepper, and a bright cilantro-lime dressing. The filling gets a subtle warmth from ground cumin and a clean finish from extra-virgin olive oil, making every bite feel balanced and intentional. Raw pumpkin seeds scattered on top add a satisfying crunch and a boost of plant-based nutrition without any nut-based ingredients in sight. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward and easy to verify at the store. The trick of scooping a little extra flesh from each avocado half and folding it into the filling means nothing goes to waste and the flavor stays rich and creamy throughout. Serve these straight away with an extra squeeze of lime and they make a stunning appetizer, light lunch, or crowd-pleasing party snack that looks far more impressive than the effort required.
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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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