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Avocado Cucumber Cups


This recipe, from the California Avocado Commission, is easy to make, and the appetizers are attractive and delicious.

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  • 3 English cucumbers, washed
  • 1 1/2 large avocados, peeled, seeded and diced
  • 3/4 cup diced red bell pepper
  • 3 tablespoons fresh lime juice
  • 3 tablespoons chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt


Adapted from


Step 1

Chop off ends of cucumbers and discard. Cut each cucumber into 12 equal-size round slices. They should be about 1 inch thick.
Using a melon baller, scoop out center of each cucumber slice, leaving enough cucumber on the bottom for the base.
In a mixing bowl, mash avocado, then add bell pepper, lime juice, cilantro, cumin and salt. Stir to combine.
Place avocado mixture in a zipper-top plastic bag. Snip off one bottom corner of the bag and squeeze avocado mixture into hollowed-out cucumber slices. Serve immediately.
Tester’s note: Guacamole filling also can be put into centers of cucumber pieces using a small spoon.

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