These Low Carb 3-Ingredient Guacamole Bites are my go-to answer when someone says, “Just bring something simple to share.” My neighbor used to show up at every block party with a plate of these, and they were always the first thing to disappear. They’re creamy, crunchy, and fresh, with just three ingredients: cool cucumber rounds, mashed avocado, and a sprinkle of diced tomato. Think of them as guacamole you can pick up with your fingers—no chips required, and no one misses them.
Serve these bites well-chilled on a large white platter so the green avocado and red tomato really pop. They’re perfect alongside grilled chicken or burgers, a big leafy salad, or a spread of other light appetizers like olives and cheese. I like to set out a small bowl of flaky sea salt or a squeeze bottle of lime juice nearby so guests can customize their bites. They pair nicely with sparkling water, iced tea, or a crisp, dry white wine.
Low Carb 3-Ingredient Guacamole BitesServings: 6
Ingredients
2 large ripe avocados
1 large English cucumber (or 2 medium regular cucumbers)
1/2 cup finely diced ripe tomato
Directions
Prepare the cucumber base: Rinse the cucumber and pat dry. Slice into 1/4-inch thick rounds to create sturdy, crunchy bases. Lay the slices in a single layer on a paper towel–lined tray to wick away excess moisture while you prepare the avocado.
Mash the avocado: Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash with a fork until mostly smooth but still a bit chunky for texture. Taste the avocado; if you like, you can add a pinch of salt at this stage, but it is optional and not required for the recipe to work.
Dice the tomato: Rinse the tomato, pat dry, and cut into small, even dice. If the tomato is very juicy, gently squeeze or blot some of the liquid and seeds away so it doesn’t water down the avocado or cucumber.
Assemble the bites: Arrange the cucumber slices on a serving plate in a single layer. Using a small spoon or teaspoon measure, place a small mound of mashed avocado on each cucumber round, about 1 to 2 teaspoons per slice, smoothing the top slightly.
Add the tomato sprinkles: Sprinkle a pinch of diced tomato over the top of each avocado-topped cucumber slice. Aim for a few pieces on every bite so you get creamy, crunchy, and juicy in each mouthful.
Chill briefly and serve: If time allows, refrigerate the assembled bites for 15 to 20 minutes so they are nicely chilled and the cucumber stays crisp. Serve the plate immediately after chilling, and enjoy within a couple of hours for the best texture and flavor.
Variations & Tips
For a touch more flavor while still keeping the spirit of the recipe, you can choose one simple add-on and use it sparingly: a light sprinkle of salt or freshly ground black pepper over the finished bites, or a few drops of lime juice stirred into the avocado before mashing. If you want more color, swap the red tomato for yellow or orange cherry tomatoes, finely diced. For a slightly richer version, you can mash a spoonful of plain Greek yogurt into the avocado to make it extra creamy, but this will change the character from pure 3-ingredient to more of a guacamole-style spread. To make them ahead, you can slice the cucumber and dice the tomato earlier in the day, storing both covered in the refrigerator. Mash the avocado close to serving time to keep it from browning; if needed, press plastic wrap directly onto the surface of the mashed avocado to slow oxidation. Food safety tips: Always start with clean hands, knives, and cutting boards, especially when working with produce that won’t be cooked. Rinse the cucumber, tomato, and avocado under cool running water before cutting. Because avocado is high in fat and these bites are served at room temperature, don’t leave them out for more than 2 hours (or 1 hour if it’s very hot outside at a block party). Discard any leftovers that have sat out too long or show signs of browning or off smells.
