Eosinophilic Esophagitis Friendly Garlic-Herb Avocado Cucumber Bites
Cool, crisp cucumber rounds topped with a bright, herby avocado mash make for a snack that feels fancy without any fuss. The mash comes together with fresh chives, parsley, and thyme alongside garlic-infused olive oil — a smart swap that delivers all the savory depth of garlic without the actual clove, which can be a real problem ingredient for people managing eosinophilic esophagitis. A squeeze of lemon juice and a pinch of turmeric and ginger round out the flavor in a way that's genuinely interesting, not just "safe by default." Every ingredient here is straightforward and easy to verify, so you're not left squinting at a label or worrying about hidden triggers. The whole thing comes together in minutes with no cooking required — just slice, mash, and spoon. Serve them at a gathering or keep them for yourself as a satisfying afternoon bite that doesn't feel like a compromise.
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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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