Wheat 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 drizzle of extra-virgin olive oil, making every bite feel layered and intentional rather than just thrown together. Raw pumpkin seeds scattered on top add a satisfying crunch and a little nutty depth that ties the whole thing together beautifully. Every single ingredient here is naturally free of wheat and gluten-containing grains — no swaps needed, no label-reading anxiety, just clean whole foods doing their thing. It works equally well as a light lunch, a crowd-pleasing appetizer, or a starter that looks far more impressive than the effort required. Serve with an extra squeeze of lime and watch these disappear 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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