Dairy Free Cabbage Cup Guacamole
Creamy, bright, and loaded with fresh flavor, this guacamole gets a fun and functional twist by swapping chips or tortillas for crisp cabbage cups. The natural bowl shape of the outer leaves makes for a beautiful presentation that's also completely plant-based and free from any dairy whatsoever — no sour cream, no cheese, nothing to second-guess. Ripe avocados get mashed to your preferred texture, then folded with fresh lime juice, cilantro, scallion greens, a touch of garlic-infused olive oil, and a hint of cumin for a well-rounded, deeply satisfying dip. The lime juice does double duty here — it keeps the avocado from browning while adding that essential citrusy punch that makes guacamole so craveable. Cabbage cups hold up surprisingly well, adding a cool crunch that honestly rivals any chip. This is the kind of appetizer or snack that disappears fast at a party, and nobody will miss the tortilla.
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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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