Capsaicin Free Whole30 Cucumber Avocado Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Each crisp cucumber round gets hollowed into a tiny vessel and filled with a chunky, bright avocado mixture seasoned with lime juice, red onion, fresh cilantro, and a touch of cumin. The result is cool, creamy, and refreshing — genuinely satisfying without feeling heavy. For anyone avoiding capsaicin, the recipe is easy to keep completely heat-free: both the jalapeño and the red pepper flakes are listed as optional, so you simply leave them out and the filling still delivers plenty of flavor. The lime and cumin do a lot of the heavy lifting here, giving the avocado a savory, citrusy depth that doesn't need any heat to feel complete. These also happen to be naturally Whole30-compliant, so they work beautifully as a clean snack or a crowd-pleasing starter at any gathering. Serve them right away so the cucumber stays crisp and the avocado stays vibrant.
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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 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp red onion, finely diced
- 1 jalapeño, seeded and finely minced (optional)
Can be omittedjalapeño
- 3 tbsp fresh cilantro, finely chopped
- ¼ tsp ground cumin
- ¼ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- lime wedges, for serving (optional)
Instructions
- 1
Slice the cucumbers 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 rounds on a serving platter.
- 2
Scoop the avocado flesh into a small mixing bowl. Add the lime juice, red onion, cilantro, cumin, salt, and black pepper. Mash and stir with a fork until the mixture is chunky but cohesive, with no large unbroken pieces of avocado remaining.
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