Citric Acid Free Cabbage Cup Guacamole

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

Creamy, herb-flecked guacamole served right inside crisp cabbage leaves makes for a presentation that's as fun to eat as it is to look at. Ripe avocados get mashed to your preferred texture — chunky or smooth — then folded with fresh cilantro, scallion greens, a touch of garlic-infused olive oil, and warm ground cumin for a flavor that feels bright and layered without relying on anything processed. The lime juice does double duty here, adding a gentle citrus lift while keeping the avocado beautifully green. For anyone navigating citric acid sensitivities, this recipe is a genuine win — every ingredient is whole and straightforward, with no packaged seasonings or preservatives hiding unwanted additives. The cabbage cups replace chips or crackers with something naturally crunchy and refreshing, making this a lighter, cleaner way to scoop. It comes together quickly and looks impressive on a platter, so it works just as well for a casual snack as it does for entertaining guests.

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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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