Red Meat Allergy Friendly Cilantro Lime Avocado Spoons
These avocado halves are loaded with crisp cucumber, sweet red bell pepper, and a bright cilantro-lime dressing that makes every bite feel fresh and alive. A drizzle of extra-virgin olive oil and a pinch of cumin tie the whole filling together with just enough warmth and depth. The avocado itself becomes the bowl, and a handful of raw pumpkin seeds scattered on top adds a satisfying crunch that takes the texture to another level. Because every single ingredient here is naturally plant-based and free from red meat, there's zero guesswork or label-reading anxiety — just clean, whole-food cooking you can feel good about. This is the kind of dish that looks impressive enough for a dinner party but comes together in minutes with nothing more than a knife and a mixing bowl. Serve with an extra squeeze of lime and watch them disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!