Pregnancy Friendly Cilantro Lime Avocado Spoons
Creamy avocado halves loaded with crisp cucumber, sweet red bell pepper, and bright cilantro make for one of those dishes that looks impressive but comes together in minutes. The fresh lime juice keeps everything vibrant while the extra-virgin olive oil adds a smooth richness that pairs beautifully with the natural butteriness of ripe avocado. Eating well during pregnancy means leaning into nutrient-dense whole foods, and this recipe delivers on that front without any fuss — avocado brings healthy fats, and the pumpkin seeds scattered on top add a satisfying crunch along with a boost of zinc and magnesium. There's no cooking involved, just simple chopping and assembling, which makes it an easy go-to when energy is low but you still want something genuinely nourishing. The cumin adds a subtle warmth that ties all the fresh flavors together without overwhelming the palate. Serve these straight away with an extra squeeze of lime and you've got a snack, light lunch, or elegant starter that feels as good as it tastes.
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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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