Chicken Free Cabbage Cup Guacamole
Crisp cabbage leaves stand in for chips or tortillas here, turning a classic dip into a fresh, handheld bite that feels just as satisfying as the original. Ripe avocados get mashed with bright lime juice, fragrant cilantro, scallion greens, and a touch of garlic-infused olive oil for a guacamole that's creamy, zesty, and layered with flavor. The ground cumin adds just enough warmth to keep things interesting without overpowering the natural richness of the avocado. Every single ingredient in this recipe is plant-based and straightforward, so there's zero guesswork about what's in your food — no hidden proteins, no mystery sauces, just clean, whole components you can see and trust. The cabbage cups add a satisfying crunch and a subtle sweetness that plays beautifully against the tangy lime and herby finish. This is the kind of appetizer that disappears fast at a party, but it's also easy enough to throw together on a weeknight when you want something light and genuinely delicious.
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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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