These Cucumber Guacamole Bites Are the Cool Appetizer Your Event Needs

When the grill is hot and the game is hotter, you want a snack that’s cold, crisp, and effortless. These cucumber cups are that snack. Thick cucumber rounds hold a scoop of fresh guacamole, with a dusting of chile powder on top.

They’re also naturally gluten-free and low-carb, so they work for the guests who skip the chips. Make them ahead, set them on a platter, and they disappear before the burgers come off the grill.

What You’ll Need (makes about 20 bites, serves 4 to 6):

For the bites:

• 2 large English cucumbers (or 3 regular), cut into 1-inch-thick rounds
• Chile powder, for dusting (or Tajín for a lime-salt kick)
• Fresh cilantro leaves, for garnish

For the guacamole:

• 3 ripe avocados
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh cilantro
• 1 small jalapeño, seeded and minced (optional)
• Juice of 1 lime
• ½ teaspoon kosher salt, plus more to taste
• 1 small clove garlic, minced (optional)

How to Make It:

1. Make the guacamole. Mash the avocados in a bowl, leaving some chunks. Stir in the onion, cilantro, jalapeño, garlic, lime juice, and salt. Taste and adjust.
2. Cut the cucumber. Slice into rounds about 1 inch thick. Thin slices go soft and can’t hold the filling.
3. Scoop. Use a small spoon or melon baller to scoop out the center of each round. Leave about ¼ inch on the bottom so it doesn’t leak.
4. Dry. Set the cups upside down on paper towels for 5 minutes. This keeps the guacamole from turning watery.
5. Fill. Spoon or pipe the guacamole into each cup, mounding it slightly.
6. Finish. Dust with chile powder, add a cilantro leaf, and serve cold.

Pro Tips:

• Use English cucumbers. They have thin skin and fewer seeds, and they hold up better than standard slicing cucumbers.
• Pipe for polish. Spoon the guacamole into a zip-top bag, snip the corner, and squeeze. It’s faster and neater.
• Keep guac green. Press plastic wrap directly onto the surface of the guacamole if you make it ahead. Air turns it brown.
• Salt the cups lightly before filling. It brings out the cucumber flavor.
• Assemble close to serving. Fill the cups within an hour of serving so they stay crisp.
• Try a spicy version. Add a pinch of cayenne or a few drops of hot sauce to the guacamole.

Make-Ahead Plan: Make the guacamole and cut the cucumber cups up to 4 hours ahead and store them separately in the fridge. Fill just before serving.

Serve It With: Grilled shrimp tacos, a pitcher of Sangria, or a cold Michelada.