Low Iodine Cilantro Lime Avocado Spoons
Bright, fresh, and almost too pretty to eat, these avocado halves are loaded with a crisp cucumber and red bell pepper filling that delivers serious flavor in every bite. A squeeze of lime, a drizzle of olive oil, and a handful of fresh cilantro tie everything together into something that feels like a restaurant appetizer you somehow made in minutes. For anyone navigating iodine restrictions, this kind of recipe is a genuine find — no seafood, no iodized salt, no dairy, and no processed ingredients that tend to sneak iodine into otherwise simple dishes. The sea salt used here keeps seasoning straightforward, and every ingredient on the list is naturally low in iodine, so there's no mental math required. Pumpkin seeds scattered over the top add a satisfying crunch and a little extra richness that makes these feel complete rather than like a side thought. Serve them straight from the fridge on a warm day and they're practically perfect — cool, creamy, and packed with color and texture.
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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
Chef's tipSwap 1:1 for fine sea salt; adjust 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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