Cinnamon Free Cilantro Lime Avocado Spoons
Bright, fresh, and ready in minutes, this dish turns ripe avocado halves into edible bowls packed with crisp cucumber, sweet red bell pepper, and a punchy cilantro-lime dressing. The filling gets a light drizzle of extra-virgin olive oil and a touch of cumin, which adds just enough warmth and depth without leaning on any spice that could cause problems for those avoiding cinnamon. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or scanning spice blends for hidden seasonings. A handful of raw pumpkin seeds scattered over the top adds a satisfying crunch and a little nutty richness that makes the whole thing feel complete. Serve these straight away with an extra squeeze of lime and you've got an appetizer or light lunch that looks impressive but comes together with almost no effort.
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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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