Avocado-Edamame Cucumber Cups with Pepitas

• 75 g avocado flesh — Avocado
• 50 g cooked shelled edamame, chilled — Cooked shelled edamame
• 100 g cucumber with peel — Cucumber with peel
• 25 g raw pepitas — Raw pepitas
• 5 g fresh lime juice — Fresh lime juice
• 2 g fresh cilantro — Fresh cilantro
• 0.2 g fine salt (a small pinch) — Fine salt

Method

1. 1Toast the pepitasToast all 25 g pepitas in a dry skillet over medium-low heat for 3 minutes, stirring often. Transfer immediately to a cool plate.3 minLook for: The pepitas are lightly golden in spots, smell nutty, and may puff slightly.Safety: Transfer the seeds before they smoke or develop dark, bitter patches.
2. 2Cut and hollow the cucumberWash and weigh 100 g cucumber, then cut it into six thick rounds. Use a small spoon to remove a shallow hollow from each, keeping the bottoms intact. Finely chop every removed cucumber center and reserve it for the filling.3 minLook for: Each round forms a sturdy cup rather than an open ring.Safety: Use gentle pressure with the spoon so it does not slip through the cucumber base.
3. 3Chop the edamame and herbsFinely chop 50 g fully cooked, chilled shelled edamame and 2 g cilantro on a clean board.2 minLook for: The edamame pieces are small enough to fit into the cucumber cups while retaining some texture.Safety: Use edamame already fully cooked according to its package and chilled; this method does not cook raw or frozen edamame.
4. 4Mash the avocado fillingMash 75 g avocado with 5 g lime juice and 0.2 g salt using a fork. Fold in all chopped edamame, cilantro, and reserved cucumber centers until evenly combined.2 minLook for: The filling is coarse and scoopable, with green edamame pieces distributed throughout.Safety: Cut avocado on a stable board and remove its pit with a spoon, never by striking it with a knife.
5. 5Fold in the toasted pepitasRoughly chop the cooled pepitas. Fold 15 g into the avocado-edamame filling and reserve 10 g for the tops.1 minLook for: Crunchy seed pieces are spread throughout the filling without turning it into a paste.Safety: Ensure the seeds have cooled before touching or chopping them.
6. 6Fill the cups and serveDivide the filling among the six cucumber cups, mounding each gently. Spoon any filling that will not sit securely beside the cups. Sprinkle all the reserved 10 g pepitas across the cups and extra filling, and serve the complete plate.2 minLook for: The cucumber cups remain upright, with toasted seed pieces visible on top and no filling left in the mixing bowl.Safety: Serve promptly for crisp cucumber; refrigerate leftovers within 2 hours.