Appetizers
For holiday appetizers, I like to keep it simple with all the additional holiday
cooking. Purchase whole or shelled edamame and maybe pick up a few fresh
spring rolls (non-fried) from a local Asian restaurant. Serve fresh pineapple as a
simple appetizer (or healthy dessert option).
AVOCADO-FILLED CUCUMBERS
These avocado-filled cucumbers come
together quickly. You can save even more
time by filling the cucumber with a pre-
made edamame hummus.
1 English cucumber
½ avocado, peeled, seeded and diced
¼ cup red bell pepper, diced
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
½ teaspoon ground cumin
¼ teaspoon salt
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Chop off ends of cucumber and dis-
card. Cut cucumber into ½-inch slices
and use a melon baller to scoop out the
center of each cucumber slice. Make
sure to leave enough cucumber on the
bottom for a base.
In a mixing bowl, mash avocado. Add
diced red bell pepper, lime juice, cilan-
tro, cumin and salt. Stir to combine,
leaving the mixture a little chunky.
Spoon avocado mixture directly into
cucumber cups or place the mixture in
a Ziploc bag, cut the corner and pipe
into the cups.