Artificial Food Coloring Free Cabbage Cup Guacamole
Guacamole is one of those crowd-pleasing dips that should be simple and clean, yet store-bought versions are surprisingly prone to sneaky additives — including dyes used to enhance that bright green color or stabilize the appearance. This version keeps everything honest: ripe avocados, fresh lime juice, cilantro, scallion greens, a touch of garlic-infused olive oil, cumin, and sea salt. Every ingredient is exactly what it says it is, with no artificial anything hiding in the mix. Serving it in crisp green cabbage cups is a genuinely clever move — they act as natural, edible scoops that add a satisfying crunch without requiring any packaged chips that might carry their own questionable ingredient lists. The result is a fresh, vibrant appetizer or snack that looks beautiful on a platter and tastes like it took way more effort than it actually did. The garlic-infused olive oil adds a subtle savory depth that makes this guacamole feel a little more special than the average bowl. Squeeze a little extra lime over the top before serving and you've got something guests will be reaching for all night.
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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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