
Creamy avocado halves become edible bowls here, loaded with a bright, crunchy filling of cucumber, red bell pepper, and fresh cilantro — all tied together with a squeeze of lime and a drizzle of extra-virgin olive oil. Every ingredient earns its place on a mold detox protocol: whole, unprocessed, and free from the fermented, aged, or packaged foods that tend to cause problems. The fresh lime juice does double duty, adding a zippy citrus punch while keeping the avocado looking vibrant. A pinch of cumin and a scatter of raw pumpkin seeds round out the flavor and add a satisfying little crunch to each bite. This comes together in minutes with no cooking required — just chop, mix, and spoon — making it an ideal lunch or light dinner when you need something clean and nourishing fast. It serves four, so it's easy to prep for the whole family without any extra fuss.
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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.


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.
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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