Capsaicin Free Cabbage Cup Guacamole
Guacamole is one of those dishes that feels instantly festive, and serving it in crisp cabbage cups makes it even more fun to eat. Traditional versions often sneak in jalapeño or serrano peppers, which can be a real problem for anyone who needs to avoid capsaicin — but this recipe skips the heat entirely without sacrificing any of the bold, fresh flavor you'd expect. Ripe avocados get mashed to your preferred texture, then folded with bright lime juice, cilantro, scallion greens, and a touch of garlic-infused olive oil for depth. Ground cumin rounds everything out with a warm, earthy note that makes the guac taste full and satisfying rather than flat. The cabbage cups are a genuinely clever swap for chips — they add a cool crunch and make the whole thing feel a little lighter and more elegant on a platter. Scoop, garnish with a few extra cilantro leaves, and squeeze on some lime right before serving for maximum freshness.
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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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