Chestnut Free Cabbage Cup Guacamole
Creamy, zesty guacamole gets a fresh, crunchy twist when it's spooned right into crisp cabbage leaves instead of the usual chip bowl. The combination of ripe avocados, bright lime juice, fragrant cilantro, and a drizzle of garlic-infused olive oil makes for a guacamole that's genuinely hard to stop eating. Cumin adds a subtle warmth that ties everything together without overpowering the fresh flavors. The cabbage cups do double duty as a serving vessel and a satisfying scoop — sturdy enough to hold a generous spoonful without falling apart. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. This is the kind of crowd-pleasing appetizer or light snack that looks impressive on a platter but comes together in just a few minutes of simple prep.
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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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