Breastfeeding Friendly Cabbage Cup Guacamole
Creamy, zesty, and loaded with good fats, this guacamole is the kind of snack that feels indulgent while actually doing your body a real favor. Ripe avocados bring a rich, buttery base packed with the healthy fats and folate that nursing parents genuinely need more of right now. Garlic-infused olive oil delivers that savory depth without relying on raw garlic, which can sometimes be a concern when you're paying close attention to everything going into your meals. Fresh lime juice, cilantro, scallion greens, and a touch of cumin round out the flavor so every bite is bright and satisfying. Serving it in crisp cabbage cups keeps things light and naturally low in processed ingredients — no chips with mystery additives, just clean, whole foods. It comes together in one bowl with minimal prep, which is exactly the kind of recipe that works when time and energy are in short supply. Squeeze on an extra wedge of lime, pile it high, and enjoy something that genuinely nourishes you.
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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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