Emulsifier Free Cilantro Lime Avocado Spoons
Bright, fresh, and ready in minutes, this vibrant dish turns avocado halves into edible bowls packed with crisp cucumber, sweet red bell pepper, and a punchy cilantro-lime dressing. Every ingredient here is exactly what it says it is — whole vegetables, a squeeze of fresh lime, a drizzle of extra-virgin olive oil, and a pinch of cumin — so there's zero guesswork about hidden additives or synthetic stabilizers that sneak into so many store-bought dips and dressings. Eating emulsifier-free doesn't mean sacrificing richness or texture, and the naturally creamy avocado proves that point beautifully. A handful of raw pumpkin seeds scattered on top adds a satisfying crunch and a subtle nuttiness that makes each bite feel genuinely complete. The technique is simple: mix the filling, widen the avocado cavity just slightly, and pile it high. Serve immediately with an extra lime wedge and you've got something that looks impressive enough for guests but is honestly effortless to pull together on any weeknight.
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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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