Anti Inflammatory Cabbage Cup Guacamole
Creamy, bright, and loaded with good fats, this guacamole served in crisp cabbage cups is the kind of snack that feels indulgent while quietly doing your body a favor. Ripe avocados bring a hefty dose of monounsaturated fats and antioxidants, while fresh lime juice, cilantro, and cumin add layers of flavor that also happen to support a low-inflammation approach to eating. Swapping chips for cabbage leaves keeps things light and adds a satisfying crunch without any processed ingredients sneaking in. Garlic-infused olive oil gives you that savory depth without raw garlic's harshness, making this gentler on digestion while still delivering bold flavor. The whole thing comes together in one bowl with no cooking required, which means less time in the kitchen and more time enjoying something genuinely delicious. Serve it at a gathering or keep it all to yourself — either way, the lime wedges and fresh cilantro garnish make it feel like something special.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp scallion greens (green tops only), thinly sliced
- 1 tsp garlic-infused olive oil
- ½ tsp ground cumin
- ¼ tsp sea salt, or to taste
For serving
- 1 small head green cabbage, outer leaves separated into cups
- 1 tbsp fresh cilantro leaves, for garnish (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Separate 8–12 large, cup-shaped outer leaves from the cabbage head, rinse them under cold water, and pat dry. Arrange on a serving platter and set aside.
- 2
Place the avocado flesh in a medium mixing bowl. Add the lime juice immediately to prevent browning, then mash with a fork or potato masher to your preferred texture — chunky with visible avocado pieces, or smoother with just a few lumps remaining.
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