Pecan Free Cilantro Lime Avocado Spoons
These little avocado boats are bright, fresh, and ready in minutes — the kind of appetizer or light lunch that looks far more impressive than the effort involved. Creamy avocado halves get loaded with a zesty mix of cucumber, red bell pepper, and cilantro, all tossed in lime juice, olive oil, and a hint of cumin for just the right amount of warmth. The clever trick of scooping a bit of extra flesh from the center and folding it into the filling means every bite is packed with flavor and nothing goes to waste. Raw pumpkin seeds scattered on top add a satisfying crunch that ties the whole thing together beautifully. There are no hidden allergens to stress over here — just clean, whole-food ingredients you can feel good about. Serve them straight away with an extra squeeze of lime and watch them disappear from the table 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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