Tree Nut Free Cilantro Lime Avocado Spoons
Fresh, vibrant, and ready in minutes, this dish turns ripe avocado halves into edible bowls packed with crisp cucumber, sweet red bell pepper, and a bright cilantro-lime dressing. The filling gets a subtle warmth from ground cumin and a clean finish from extra-virgin olive oil, making every bite feel balanced and lively. A handful of raw pumpkin seeds scattered on top adds a satisfying crunch that ties the whole thing together beautifully. For anyone navigating tree nut allergies, this recipe is a genuine win — every single ingredient is naturally free of almonds, cashews, walnuts, and their relatives, with no sneaky nut oils or nut-based garnishes to worry about. The technique is refreshingly simple: toss the filling, widen the avocado cavities slightly, pile everything in, and serve. It works equally well as a light lunch, a party appetizer, or a starter that looks far more impressive than the effort it requires. Squeeze an extra lime wedge over the top right before eating and you'll wonder why you don't make this every week.
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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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