Lactose 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 layered and intentional without any fuss. Because every single ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it just works as written. The clever trick of scooping a little avocado flesh from the center and folding it into the filling means nothing goes to waste and the flavor gets even creamier. A scatter of raw pumpkin seeds on top adds a satisfying crunch that rounds out the textures beautifully. Serve these straight away with an extra squeeze of lime and you've got an appetizer or light lunch that looks far more impressive than the effort it takes to pull together.
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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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