Avocado Cucumber Cups

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

Avocado Cucumber Cups
Avocado Cucumber Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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