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Avocado Cups with Crunchy Lime Slaw

Avocado Cups with Crunchy Lime Slaw

Creamy avocado halves are filled with a bright raw cabbage slaw tossed in a tangy lime-cilantro dressing. This no-cook dish makes a fresh lunch, snack, or starter with crisp vegetables, toasted pumpkin seeds, and a little jalapeño heat.

Prep: 25 min · Total: 25 min · Serves: 4

Ingredients

  • 2 cups green cabbage (very thinly shredded)
  • 2 tbsp pumpkin seeds (toasted)
  • 1 tsp maple syrup
  • 0.5 cup red bell pepper (finely diced)
  • 1 tsp dijon mustard
  • 2 large ripe avocados (halved and pitted)
  • 3 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 1 small jalapeño (seeded and minced)
  • 2 whole scallions (thinly sliced)
  • 0.25 cup fresh cilantro (chopped)
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 cup carrot (coarsely grated)
  • 0.5 tsp fine sea salt
  • 1 cup red cabbage (very thinly shredded)

Instructions

  1. Wash the cabbage, carrot, bell pepper, scallions, cilantro, jalapeño, limes, and avocados under cool running water, then dry the produce well with a clean kitchen towel or salad spinner for 2-3 minutes so the slaw stays crisp instead of watery.
  2. Set a large cutting board on a damp towel for stability and use a sharp chef's knife or mandoline to shred 2 cups green cabbage and 1 cup red cabbage very thinly, aiming for strands about 1/8 inch wide for a tender raw texture.
  3. Place the shredded cabbage in a large mixing bowl, sprinkle it with 0.25 tsp fine sea salt, and massage it with clean hands for 45-60 seconds until the cabbage just begins to glisten and soften while still retaining crunch.
  4. Add 0.5 cup grated carrot, 0.5 cup finely diced red bell pepper, 2 thinly sliced scallions, 0.25 cup chopped fresh cilantro, and 1 seeded and minced jalapeño to the bowl with the cabbage, then toss with tongs for about 30 seconds until the vegetables are evenly mixed.
  5. In a small bowl, whisk 3 tbsp fresh lime juice, 2 tbsp extra-virgin olive oil, 1 tsp maple syrup, 1 tsp Dijon mustard, the remaining 0.25 tsp fine sea salt, and 0.25 tsp freshly ground black pepper for 30-45 seconds until the dressing looks glossy and lightly emulsified.
  6. Pour the lime dressing over the vegetables in the large bowl and toss with tongs for 1 minute, scraping the sides and bottom of the bowl, until every strand of slaw is lightly coated and shiny.
  7. Let the dressed slaw stand at room temperature for 8-10 minutes, then toss once more; it is ready when the cabbage has slightly relaxed but the vegetables still look bright and crisp.
  8. Use a large spoon to scoop about 1 tbsp flesh from the center of each avocado half, widening the pit cavity without piercing the skin, then finely chop the scooped avocado and fold it gently into the slaw with a rubber spatula for 15-20 seconds.
  9. Arrange the 4 avocado halves cut-side up on a serving platter or four small plates, and steady each half with a small mound of slaw or a folded lettuce leaf if needed so the cups do not tip.
  10. Divide the slaw among the avocado halves, mounding it generously into the cavities, then sprinkle 2 tbsp toasted pumpkin seeds evenly over the top for crunch.
  11. Serve the avocado cups immediately, or cover the platter loosely and refrigerate for up to 30 minutes; the dish is best when the avocado is pale green, the slaw is crisp, and the lime dressing tastes bright.

Nutrition (per serving)

  • Calories: 259
  • Protein: 4 g
  • Fat: 22 g
  • Carbohydrates: 18 g
  • Fiber: 9 g
  • Sugar: 6 g
  • Sodium: 352 mg

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