Beef Free Cabbage Cup Guacamole
Creamy, zesty, and impossibly fresh, this guacamole gets a fun low-carb twist by swapping chips or tortillas for crisp cabbage cups. The cool crunch of the green cabbage leaves is a genuinely great contrast to the rich, mashed avocado, and the whole thing comes together in minutes with no cooking required. Garlic-infused olive oil adds a subtle savory depth, while ground cumin, fresh cilantro, and a generous squeeze of lime keep every bite bright and layered with flavor. It's a naturally plant-forward dish that happens to be completely free of any meat — no substitutions needed, no corners cut. Whether you're serving it as an appetizer at a gathering or a quick weeknight snack, the cabbage cups make it feel a little fancy without any extra effort. Spoon generously, squeeze on a lime wedge, and don't be surprised when the platter disappears fast.
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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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