Avocado & Cucumber Snack Cups

Crisp cucumber cups hold a fresh filling of creamy avocado, juicy tomatoes, feta, herbs, and toasted pumpkin seeds. Bright lemon brings everything together in this refreshing, nutrient-rich snack. ⁠ ⁠ ⁠⁠⁠INGREDIENTS ⁠2 large English cucumbers ⁠1/2 teaspoon salt, for draining cucumbers ⁠2 avocados, peeled, pitted, and diced ⁠1 cup diced cherry tomatoes ⁠1/4 cup crumbled feta cheese ⁠1/4 cup toasted pumpkin seeds ⁠2 tablespoons lemon juice ⁠1 tablespoon olive oil ⁠2 tablespoons chopped parsley ⁠1 tablespoon chopped mint ⁠1 tablespoon chopped dill ⁠1/4 teaspoon salt ⁠1/8 teaspoon black pepper  ⁠ ⁠ ⁠⁠⁠⁠INSTRUCTIONS

1. Cut each cucumber into 1-1/2-inch sections, yielding approximately 20 pieces. 

2. Using a small melon baller or paring knife, carefully scoop out the center of each piece, leaving approximately 1/4-inch of cucumber at the bottom and sides to create a cup.

3. Lightly sprinkle the cucumber cups with salt and place cut-side down on a paper towel-lined tray. Allow them to drain for 10 minutes.

4. Pat dry before filling.

5. Combine diced avocado, cherry tomatoes, feta, chopped pumpkin seeds, lemon juice, olive oil, parsley, mint, dill, salt, and pepper.

6. Fold gently until combined, taking care not to mash the avocado completely.

7. Taste and adjust seasoning as needed.

8. Spoon approximately 1 tablespoon of avocado filling into each cucumber cup.

9. Arrange on a serving platter.

10. Garnish with fresh herbs, pumpkin seeds, and a little lemon zest.

11. Serve chilled or slightly cooled.

12. For best quality, assemble within 1–2 hours of serving and keep refrigerated until ready to serve. ⁠

NOTES ⁠ ⁠Nutrition may vary depending on ingredients used.