Mold Detox 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh chives, finely chopped
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 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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