Pescatarian 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 cilantro-lime dressing. The trick of scooping a little extra flesh from each cavity and folding it right into the filling means nothing goes to waste and every bite is extra creamy. A drizzle of extra-virgin olive oil and a pinch of cumin tie the whole thing together with a subtle, earthy warmth that keeps it from feeling too simple. Raw pumpkin seeds scattered on top add a satisfying crunch and a boost of texture that makes this feel genuinely composed rather than thrown together. It's the kind of no-cook appetizer or light lunch that looks impressive on a plate but asks almost nothing of you in the kitchen. Naturally free of meat and built entirely around whole, vibrant ingredients, it fits a pescatarian lifestyle without any substitutions or workarounds required — just good produce doing its thing.
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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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