Fresh Party Appetisers:
Refreshingly Spicy: Appetisers with Cucumber & Avocado
When it comes to appetisers, few ingredients rival the crisp, clean bite of cucumber and the creamy indulgence of avocado.
Together, they create a canvas for endless creativity.
Add a little spice to the mix, and you’ve got a dynamic duo that’s as refreshing as it is bold.
When planning a grazing board or crafting individual bites, cucumber and spicy avocado are here to elevate your appetiser game.
Let’s dive in…
Fresh Cocktail Bites
Are you ready to impress your guests with a light yet flavour-packed appetiser that screams elegance and ease?
This recipe combines the cool crunch of continental cucumber with the creamy, zesty goodness of an avocado-yoghurt blend.
Why Cucumber & Avocado?
Cucumber’s subtle, almost sweet flavour makes it the perfect base for bold toppings, while its natural crunch adds a satisfying textural contrast.
On the other hand, avocado brings creaminess and richness, effortlessly balancing heat and acidity.
When paired, they’re a match made in appetiser heaven.
The cucumber provides a refreshing base that complements the creamy, herby filling.
The avocado and Greek yoghurt create a luxurious texture, while the lime zest and spices add layers of brightness and subtle heat.
I have opted for Ixora Cochinea flowers, sticking with the floral theme.
The ixora flowers not only add visual appeal but also a touch of whimsy, making this appetiser a conversation starter.
Pro Tips:
- If ixora flowers aren’t available, any small edible blooms will work beautifully.
- For an extra kick, leave the seeds in the jalapeño or double the peri peri spice mix.
- Want to save time? Prep the cucumber cups and filling ahead, but assemble just before serving to keep everything fresh.
Your guests won’t just eat these—they’ll devour them.
These cucumber-avocado flowers prove how simple ingredients, when paired thoughtfully, can shine as the star of the table…it’s just about presentation & presentation doesn’t have to be complicated.
So, give this recipe a whirl, and watch your appetisers steal the show!
Spicy Avocado Mash: The Star of the Show
Start with firm but ripe avocados, mash them or process them to your desired consistency, and then season with:
- Fresh Jalapeño for a bright, zippy heat.
- Chilli Flakes, Peri Peri spice mix or Hot Sauce for a controlled spicy kick.
- A squeeze of Lime Juice to brighten and balance the flavours.
- Salt and Garlic Powder for depth.
Cucumber and spicy avocado are proof that appetisers don’t have to be complicated to be impressive.
This combination of ingredients offer a little something for everyone even if you are changing up the spices or garnish to accommodate.
These Fresh Party Appetisers promise to be a hit no matter the occasion.
So, grab your favourite serving tray, or board and let the creativity flow.
Cheers to appetisers that very simply wow!
What’s your favourite way to serve cucumber and avocado? Share your ideas below!
Floral Cucumber With Spicy Avocado
(Serves 10 Prep 30 mins)
You Will Need:
Continental Cucumber: A long, thin dark green cucumber variety with thin skin and minimal seeds, the continental cucumber is my preferred variety, known for its crisp texture and refreshing flavour. Choose one that will give you 10 slices approx 3/4 inch thick.
Large Hass Avocado: A creamy-textured avocado with a pebbly, dark green to black skin, offering a rich and nutty taste. Perfectly ripe ones yield slightly to gentle pressure. You don’t want one that is too ripe as the flavour changes with it.
Greek Yoghurt: Greek yoghurt is thick, creamy, tangy and has a smooth texture.
Fresh Dill: Feathery green leaves with a distinct, slightly tangy, and herbaceous flavour that pairs beautifully with cucumber and yoghurt- not everyones favourite herb but you can titrate it to your own taste. I can’t get enough of it!
Fresh Flat-Leaf Parsley: Vibrant green leaves with a mild, slightly peppery taste that adds freshness to any dish. It is one of those herbs that I want to smack me in the face! Be generous!
Fresh Garlic: Pungent and aromatic cloves, add a savoury depth of flavour to the recipe. I like to be heavy-handed but again titrate to your own taste.
Sea Salt: Coarse, mineral-rich salt that enhances the natural flavours of the ingredients.
Jalapeño: A medium-spiced chilli with a bright, almost grassy flavour. You can adjust the amount to control the heat level. Obviously leaving the seeds in will add to the heat so you may prefer to remove them.
Lime Zest: Finely grated outer peel of a lime, offering a concentrated citrus aroma and a burst of fresh flavour. That fresh concentrated lime taste rates pretty highly in my book, especially with summer savoury recipes.
Paprika: A mild, sweet pepper powder with earthy undertones and a vibrant orange/red hue, commonly used for flavour and colour. I have used a sweet Paprika. Your other option is smoked Paprika for that smokey flavour.
Peri Peri Spice Mix: A bold, tangy blend of African bird’s eye chilli, smoked paprika, garlic, and other spices, delivering a spicy kick with complex layers of flavour.
Peri Peri Spice Mix (Garnish): A light dusting to enhance both the flavour and visual appeal of the final presentation.
Fresh Dill (Garnish): A sprig of fresh dill adds a contrasting bit of greenery and a fresh aromatic finish.
10 Ixora Flowers (Garnish): Bright, edible flowers often used to add a pop of colour and a tropical aesthetic to the dish.
Instructions
Prepare the Cucumber Cups: Slice the continental cucumber into 10 even rounds, discarding the ends. Use a paring knife to scallop the edges of each slice, shaping them into six-petal flowers. Carefully scoop out a shallow centre from each slice to create a cup, ensuring the base remains intact.
Make the Avocado-Yoghurt Filling: In a small food processor, combine the avocado, Greek yoghurt, dill, parsley, garlic, sea salt, jalapeño, lime zest, paprika, and peri peri spice mix. Pulse until smooth and creamy, stopping to scrape down the sides if necessary.
Fill the Cucumber Cups: Transfer the avocado-yoghurt mixture to a piping bag fitted with a star tip. Pipe the filling generously into the prepared cucumber cups, filling them to the brim.
Garnish: Top each cucumber bite with an Ixora flower, a light sprinkle of Peri Peri spice mix, and a sprig of dill to enhance both the flavour and presentation.
Arrange: Neatly arrange the cucumber flowers on a serving platter. Serve immediately to keep the cucumber crisp and the filling fresh.
Serve & Enjoy!
‘appetisers that very simply wow!’
Helpful Hints
- Ixora Coccinea are Red, Yellow or orange but there are other small edible flowers including snapdragons & corn flowers or garlic flowers for other garnishing options.
- Any appetisers with cucumber, really need to be eaten fresh. You can cut the cucumber ahead of time and refrigerate in an airtight container and do the same with the avocado cream but don’t assemble them until you are ready to serve.
- These fresh party appetisers are presented pretty simply. You could add more garnishes if you want them to look more sophisticated but I tend to think less is more in this instance.
Cucumber Flowers With Spicy Avocado
Recipe
(Serves 10 Prep 30 Mins)
Ingredients
- 1 Continental Cucumber
- ½ Large Hass Avocado
- ½ cup Greek Yoghurt
- 2 Tbsp Fresh Dill
- 2 Tbsp Fresh Flat Leaf Parsley
- 2 Cloves Garlic
- 1 Tsp Sea Salt
- ½ Jalapeño
- Zest of 1 Lime
- ½ tsp Paprika
- ½ tsp Peri Peri spice mix
- 10 Sprigs Dill (Garnish)
- 10 Ixora Flowers (Garnish)
- Sprinkle of Peri Peri Spice Mix (garnish)
Method
- Cut the length of Cucumber into 10 even slices, discarding the ends.
- Scallop the edges of the Cucumber slices to resemble 6 petals.
- In a small Food processor add, Avocado, Greek yoghurt, Dill, Parsley, Garlic, Salt, Jalapeño, Lime, Paprika & Peri Peri spice mix, pulse to combine.
- Fill a piping bag fitted with a star piping tip, with the creamy Avocado filling & pipe the filling into the Cucumber cups.
- Garnish each Cucumber bite with 1 Ixora flower, a sprinkle of Peri Peri spice mix & a sprig of Dill.
- Arrange the Cucumber flowers on a platter.
Serve & Enjoy!
‘very simply wow’
Wine Pairing Suggestions:
Sauvignon Blanc
A crisp, herbaceous Sauvignon Blanc echoes the freshness of dill and parsley while its citrus notes pair beautifully with the lime zest. Choose one from Marlborough, New Zealand, for vibrant acidity and tropical hints that complement the avocado and cucumber.
Riesling (Dry or Off-Dry)
A dry Riesling complements the dish’s freshness, while an off-dry Riesling balances the subtle heat from the jalapeño and peri-peri spice. Look for German or Australian Rieslings for a balance of minerality and fruitiness.
This Spanish white offers bright acidity and citrusy, floral notes that harmonise with the lime zest and fresh herbs, making it a fantastic match for the dish.
Provence Rosé
Light and dry, with delicate fruit and floral undertones, a Provence Rosé complements the subtle creaminess of the avocado and yoghurt while balancing the spice.
Prosecco
Prosecco‘s effervescence cuts through the creaminess of the yoghurt and avocado, while its gentle sweetness balances the peri-peri spice.
A Spanish sparkling wine with bright acidity and a clean, crisp finish that pairs well with the refreshing cucumber and lime zest.
A light-bodied, low-tannin red wine with fruity and floral notes that can complement the herbaceous and spicy elements without overpowering them.
Pinot Noir
Choose a light, fruity Pinot Noir with minimal oak influence. Its earthy undertones can echo the paprika and peri-peri spice, while its bright red fruit notes offer a refreshing contrast.
