Ingredients:

1 English cucumber

½ ripe, fresh California avocado, halved, seeded, peeled and diced

¼ cup diced red bell pepper

1 Tbsp. lime juice

1 Tbsp. diced cilantro

½ tsp. cumin

¼ tsp. salt

 

Directions:

1. Chop off ends of cucumber and discard. Cut cucumber into 12 equal-sized round slices (approximately 1” width slices). Using a melon baller, scoop out center of cucumber slices, leaving enough cucumber on the bottom for the base. Set aside.

 

2. In a mixing bowl, mash avocado and add bell pepper, lime juice, cilantro, cumin and salt. Stir to combine.

 

3. Place avocado mixture in a small, sandwich-sized plastic bag. Snip off one bottom corner of bag and squeeze avocado mixture into hollowed-out cucumber slices.

 

Serves: 2

 

 

Nutrition Information Per Serving: Calories 90; Total Fat 6 g (Sat 1 g, Trans 0 g, Poly 1 g, Mono 4 g); Cholesterol 0 mg; Sodium 300 mg; Potassium 470 mg; Total Carbohydrates 11 g; Dietary Fiber 4 g; Total Sugars 4 g; Protein 2 g.