Cucamole
Cucamole is one of those recipes we genuinely couldn't stop eating once we figured it out. It's got everything you love about guacamole but with grated cucumber folded through, which makes it lighter, fresher, and honestly a bit more interesting. You get that creamy avocado base, a kick of chilli, a squeeze of lime, and then this cool, crisp cucumber texture running through the whole thing. It's ready in 15 minutes and works brilliantly as a dip, a taco topping, or just something to demolish with tortilla chips on the sofa.
Before You Start
- Box grater
- Mixing bowl
- Fork for mashing
Ingredients
- 2 large ripe avocados
- 10 yellow cherry tomatoes
- 4 spring onions
- 1 small green chilli
- 10g coriander leaves
- 1 large lime
- ½ cucumber
- salt to taste
Method
Prepare the ingredients
- Halve the avocado, remove the stone, scoop out the flesh and put it in a bowl.
- Finely slice the the cherry tomatoes.
- Trim and finely slice the spring onions.
- De-stem the chilli, halve it longways, remove the seeds and finely slice.
- Pick the coriander leaves off the stalks, discard the stalks and finely slice the leaves.
- Halve the lime.
- Use the wide side of the box grater to grate the cucumber.
Make the Cucamole
- Lightly smash the avocado with the back of a fork.
- Squeeze the lime juice over the avocado.
- Add the cherry tomatoes, spring onions and chilli and fold to combine.
- Add the coriander leaves and fold through.
- Add the grated cucumber and fold combine.
- Taste and season to perfection with salt.
- Serve your cucamole however you like - on toast, as a dip, on crackers, however you like!
Tips & Variations
- Drain the cucumber first: After grating, give the cucumber a gentle squeeze in a clean tea towel or some kitchen paper to remove excess moisture. This keeps your cucamole thick and scoopable rather than sliding all over the place.
- Control the heat: We usually take the seeds out of the chilli but if you like things properly spicy, leave a few in. Ian always sneaks a couple back in when we're making this for ourselves.
- Make it go further: If you're feeding a crowd, an extra avocado and a bit more cucumber stretches this really easily without losing any of the flavour. It scales up beautifully.
Why This Works
The trick here is grating the cucumber on the wide side of the box grater rather than chopping it. It integrates into the avocado much more smoothly and releases just enough moisture to loosen the whole thing without making it watery. What really makes this sing is getting the lime and salt balance right at the end, so keep tasting and adjusting until it pops.