Barley Free Garlic-Herb Avocado Cucumber Bites
These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Cool, crisp cucumber rounds get topped with a luscious avocado mash that's brightened with fresh lemon juice and layered with chives, parsley, and thyme — then given a warm, earthy depth from turmeric and ginger. The garlic-infused olive oil ties everything together without any of the guesswork that comes with store-bought dips, which can hide unexpected grain-based additives or thickeners. Every single ingredient here is straightforward and naturally free from barley, so there's no label-reading anxiety involved. A final drizzle of extra-virgin olive oil makes the whole thing look polished and restaurant-worthy with almost zero extra effort. These are best served right away while the cucumber is still crisp and the mash is fresh and vibrant — though honestly, they rarely last long enough to worry about it.
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Learn more →Ingredients
4 servings
For the bites
- 2 large english cucumbers
For the avocado mash
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lemon juice
- 2 tbsp garlic-infused olive oil
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Slice the cucumbers into rounds about 1/2-inch thick, discarding the ends. Arrange the rounds in a single layer on a large serving platter or cutting board.
- 2
Scoop the avocado flesh into a mixing bowl. Add the lemon juice, garlic-infused olive oil, chives, parsley, thyme leaves, turmeric, ginger, and sea salt. Mash with a fork until the mixture is creamy but still has some texture — small chunks are fine.
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