Fructose Free Whole30 Cucumber Avocado Cups
Cool, crisp cucumber rounds cradling a bright, chunky avocado filling — this appetizer is as refreshing to eat as it looks on a platter. The filling comes together with lime juice, red onion, cilantro, and a touch of cumin, giving every bite a lively, herbaceous kick without any added sugars or sweeteners hiding in the mix. For anyone navigating fructose sensitivity, that clean ingredient list is genuinely reassuring — no sauces, no dressings, no packaged shortcuts that could sneak in problematic sweeteners. The cucumber acts as a natural vessel, keeping things light and hydrating while adding a satisfying crunch that plays beautifully against the creamy mashed avocado. A little jalapeño and red pepper flakes are entirely optional, so you can dial the heat up or down depending on who's at the table. These come together quickly with just a spoon and a fork, making them an easy choice for a snack, starter, or party spread. Serve them right away for the best texture, with a few extra lime wedges on the side.
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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)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 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)
- 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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