Shellfish Free 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 punchy cilantro-lime dressing. A drizzle of extra-virgin olive oil and a pinch of cumin tie everything together with just enough warmth to keep it interesting. The trick of scooping a little extra flesh from each avocado half and folding it right into the filling means nothing goes to waste and every bite is extra creamy. Raw pumpkin seeds scattered on top add a satisfying crunch that makes this feel like something you'd order at a trendy café. It's naturally built from whole, simple ingredients — no processed sauces, no hidden additives, and absolutely nothing from the sea to worry about. Serve it straight away with an extra squeeze of lime and it's the kind of appetizer or light lunch that disappears 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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