Pescatarian Whole30 Cucumber Avocado Cups
Cool, crisp cucumber rounds act as edible vessels for a bright, herb-flecked avocado filling that tastes like summer in every bite. The filling comes together with just a fork — ripe avocado mashed with fresh lime juice, red onion, cilantro, and a touch of cumin for warmth and depth. A little jalapeño stirred in takes the heat exactly where you want it, and a pinch of red pepper flakes on top adds a final pop of color and spice. These are naturally free of grains, dairy, and anything processed, so they fit cleanly into a whole-foods pescatarian lifestyle without any substitutions or workarounds. They're the kind of appetizer that disappears fast at a party but is honestly just as satisfying as a light lunch or snack on your own. Serve them right away so the cucumber stays snappy and the avocado stays vibrant green — a squeeze of lime over the top at the table makes everything sing.
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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)
- 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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