Kimchi and Avocado Stuffed Cucumbers

Spicy, tangy, and complex, these Korean-inspired cukes are a modern summer mainstay. Bright kimchi marries up with creamy avocado, and crunchy red onions and cilantro add freshness. Why bother with sushi rolls when you can make this snack in minutes?

In the annals of supermarket produce, the humble cucumber rarely gets its due. It's often relegated to the role of a mere sidekick, its crispness providing a cool, refreshing contrast to bolder flavors. But this Korean-inspired take on cucumber boats elevates the vegetable to new heights. Inspired by the classic combination of kimchi and avocado, these cukes are a veritable party in your mouth. The kimchi brings a vibrant, spicy tang, while the avocado provides a creamy, cooling counterbalance. Crunchy red onions and fresh cilantro add layers of texture and brightness, resulting in a snack that's both satisfying and refreshing. Quick and easy to throw together, these cucumber boats are the perfect solution for a light summer meal or a healthy appetizer. Just slice, scoop, fill, and enjoy – it's that simple!

Prep time: 15 | Cook time: 0 | Serves: 2

Ingredients

• 1 English cucumber
• 1/2 cup kimchi
• 1/2 avocado, sliced
• 1 tablespoon finely diced red onion
• 1 tablespoon chopped fresh cilantro
• 1/2 tablespoon sesame seeds
• Salt and pepper to taste

Instructions

1. Slice the cucumber in half lengthwise and use a spoon to scoop out the seeds.
2. Fill the cucumber halves with kimchi, avocado, red onion and cilantro.
3. Sprinkle with sesame seeds and season with salt and pepper to taste.

Why It Works

• The combination of kimchi and avocado is a match made in culinary heaven. The spicy, tangy kimchi complements the creamy, rich avocado perfectly.
• Red onions add a bit of crunch and bite, while fresh cilantro brightens up the flavors.
• Sesame seeds add a nutty flavor and a touch of texture.
• The cucumbers provide a cool, refreshing base for all the other flavors.