Breastfeeding Friendly Sardine Avocado Cucumber Cups
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Learn more →Ingredients
4 servings
For the cups
- 2 large english cucumbers
For the filling
- 2 ripe avocados, halved and pitted
- 2 cans (4.375 oz each) sardines in olive oil, drained
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely chopped
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Can be omittedfresh parsley
- lemon wedges, for serving (optional)
Instructions
- 1
Slice the cucumbers crosswise into rounds about 3/4-inch thick. Using a small spoon or melon baller, scoop a shallow well into the center of each round, leaving the bottom intact to form a cup. Arrange the cups on a serving platter.
- 2
Scoop the avocado flesh into a small mixing bowl. Add the lemon juice, apple cider vinegar, olive oil, sea salt, and black pepper. Mash with a fork until mostly smooth with a few small chunks remaining.
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