Celery Free Cilantro Lime Avocado Spoons
Fresh, vibrant, and ready in minutes, these avocado halves are loaded with a bright cucumber and red bell pepper filling that practically bursts with color. A squeeze of lime juice, a drizzle of olive oil, and a pinch of cumin tie everything together into something that tastes far more impressive than the effort involved. The genius move here is scooping a little extra flesh from each avocado half and folding it right into the filling, so nothing goes to waste and every bite is extra creamy. Crunchy raw pumpkin seeds scattered on top add a satisfying finish that makes the whole thing feel complete. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every single ingredient is straightforward and easy to verify, with no hidden stalks or celery seed lurking in spice blends. It works beautifully as a light lunch, a starter, or a crowd-pleasing party snack that disappears 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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