Fish Free Cabbage Cup Guacamole
Creamy, bright, and packed with fresh flavor, this guacamole gets a fun and crunchy twist by swapping chips for crisp cabbage leaves as the vessel. Ripe avocados are mashed with fresh lime juice, cilantro, scallion greens, garlic-infused olive oil, and a touch of cumin — a combination that's vibrant and deeply satisfying without a single ingredient that could raise concerns for anyone avoiding seafood. Guacamole can sometimes hide unexpected additions in restaurant or store-bought versions, so making it from scratch at home puts you fully in control of what goes into the bowl. The cabbage cups add a cool, refreshing crunch that honestly makes this feel more like a composed appetizer than a simple dip. Serve them at a party and watch them disappear fast — they're easy to pick up, naturally portable, and look gorgeous on a platter with lime wedges on the side.
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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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