Fish 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 zesty lime-cilantro dressing. The filling gets a subtle warmth from ground cumin and a drizzle of extra-virgin olive oil, making every bite feel balanced and satisfying without being heavy. Scooping a little avocado flesh into the mix is a clever move — it keeps the cavity generous while weaving that creamy richness right into the filling. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a nutty finish that pulls the whole thing together beautifully. This is the kind of recipe that looks impressive on a table but asks almost nothing of you in the kitchen. Everything here is naturally plant-based and built from whole, straightforward ingredients, so there's zero guesswork about what's in it — no hidden seafood-derived sauces or additives to track down. Serve it immediately with an extra squeeze of lime and watch it disappear 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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