Backpacks dropped by the door, shoes kicked off and two boys’ hands wildly grabbing every snack item from our fridge and pantry. The first day of school is still a week away, but already I’m envisioning the scene at 3:30pm on every weekday from now to next summer.
“Didn’t each lunch today, huh?” I will jokingly ask, partly horrified but mostly amused by the amount of food being consumed. It’s like watching barracudas in a school of fish.
Sadly, if I consumed even a quarter of what they did, my jeans and I would be having words. Not pleasant ones. But these are middle school boys we’re talking about. Growing. Running. Growing. Wrestling. Growing some more.
And so there will be snacks. Veggies with hummus, cereal, no-bake granola bites, mini quesadillas and anything that involves California avocados, as stipulated by the prolific weeds that used to be my children.
If mass quantities of snack foods are going to be consumed, veggies will be in the mix, particularly ones that fall into the “superfoods” category. Superfoods, loosely defined as foods that are packed with nutrients and are good for our bodies. There are many foods considered to be “super”, each for different reasons. Avocados and cucumbers happen to be two of them. To me, that sounded like the perfect equation for a healthy after-school snack. And besides, California avocados are at their peak right now, and we’re mixing them into every salad, sandwich, pasta dish and snack that we can think of! Their flavor and texture are unmatched at this time of year.
I labeled these as “Greek” cucumber cups. Perhaps I should have specified Greek-inspired, as I don’t think these little appetizers or snacks are something that you’d find on the menu of any Greek restaurant. But feta cheese, kalamata olives and tomatoes are involved, so I’m rolling with the “Greek” title.
The method is simple: slice an English cucumber into 1-inch sections, scoop out the middle, mash the avocado and mix it with olives, cheese, tomatoes and cayenne pepper (if desired) and fill up the cucumber cups. In less than 15 minutes, you’ll have a healthy snack or appetizer!
Other avocado recipes:
Cookin’ Canuck’s Baked Salmon Meatballs with Creamy Avocado Sauce
Cookin’ Canuck’s Grilled Quesadillas with Avocado, Zucchini & Basil
Dine & Dish’s Grilled Hot Dogs with California Avocado Relish
A Southern Fairytale’s The Triple “B” Avocado & Tomato Summer Salad
Noble Pig’s Grilled Avocado-Barbecue Chicken Naan Pizza
Souffle Bombay’s Spicy Guacamole with Grilled Corn
Shrinking Kitchen’s Mexican Kitchen Avocado Salad
Average Betty’s California Avocado Flatbread
Greek Avocado & Feta Cucumber Cups Recipe
|Serving Size||1 cucumber cup ||
|Amount Per Serving||As Served|
|Calories 39kcal Calories from fat 28|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
These easy superfood snacks or appetizers come together in minutes. What's not to love about avocado with cucumber?!
- 1 English cucumber, cut crosswise into 1-inch pieces
- 1 large California avocado, peeled & pitted
- 1 tsp fresh lemon juice
- 1/2 tomato, diced
- 2 tbsp crumbled feta cheese
- 3 pitted kalamata olives, sliced
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
- Parsley, for garnish
- Using a melon baller or a small, sharp knife, remove the middle of each cucumber piece, leaving the bottom intact.
- In a medium bowl, mash the avocado with a fork. Stir in the lemon juice, tomato, feta cheese, olives, salt and cayenne pepper.
- Fill each cucumber cup with 2 teaspoons of the avocado mixture. Garnish with parsley, if desired. Serve.
Disclosure: This post is part of my ambassadorship with California avocados. All opinions are my own.