Carrageenan Free Cabbage Cup Guacamole
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of appetizer that disappears before you even sit down. Ripe avocados get mashed with fresh lime juice, cilantro, scallion greens, garlic-infused olive oil, and a touch of cumin — a combination that's simple but genuinely delicious. Serving it in crisp cabbage cups keeps things light and adds a satisfying crunch that chips honestly can't compete with. For anyone avoiding carrageenan, store-bought guacamoles and dips can be a minefield, since that additive often sneaks in as a thickener or stabilizer. This version is entirely homemade from whole, recognizable ingredients, so there's nothing hidden in the mix. The lime juice does double duty here — it brightens the flavor and keeps the avocado from browning while you prep everything else. This is the kind of recipe that works just as well for a casual weeknight snack as it does for a party spread. Spoon it generously into those cabbage cups, squeeze on an extra wedge of lime, and watch it vanish.
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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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