Celery Free Cabbage Cup Guacamole
Creamy, bright, and packed with fresh flavor, this guacamole is the kind of appetizer that disappears fast at any gathering. Ripe avocados get mashed with lime juice, cilantro, scallion greens, and a touch of garlic-infused olive oil for a dip that tastes layered and vibrant without a long ingredient list. Ground cumin adds just enough warmth to keep every bite interesting. The whole thing gets spooned into crisp green cabbage leaves, which act as sturdy, refreshing little cups that are honestly more satisfying than a chip. Many store-bought dips and even restaurant versions sneak in celery or celery seed as a background flavor booster, so making your own from scratch means you stay fully in control of what goes in the bowl. The recipe is naturally free of anything that could cause concern, relying on clean, whole ingredients from start to finish. It comes together quickly, looks gorgeous on a platter, and works just as well for a casual weeknight snack as it does for entertaining.
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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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