Eggless Cabbage Cup Guacamole
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. Ripe avocados get mashed with lime juice, cilantro, scallion greens, garlic-infused olive oil, and a touch of cumin — a combination that's bold without being fussy. The whole thing comes together in one bowl with no cooking required, which means less cleanup and more time enjoying the results. Serving it in crisp cabbage cups instead of chips is a genuinely clever move — they act as little edible scoops that add a satisfying crunch and keep things feeling light and fresh. Since guacamole is naturally free of eggs in every form, this recipe is a completely safe and delicious option without any substitutions or workarounds needed. Lime wedges and extra cilantro on the side let everyone customize their bite. Whether you're putting this out as an appetizer or a snack, it's the kind of simple, vibrant dish that makes people ask for the recipe.
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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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