Gluten Free Cabbage Cup Guacamole

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

Crisp cabbage leaves stand in for chips or tortillas here, turning a classic dip into a fresh, handheld bite that feels just as festive as anything you'd find at a party spread. The guacamole itself is bright and well-seasoned — ripe avocados mashed to your preferred texture, lifted by fresh lime juice, cilantro, scallion greens, a touch of cumin, and garlic-infused olive oil for subtle depth without any raw garlic bite. Every single ingredient is naturally free from gluten, so there's no need to scrutinize labels or worry about hidden wheat lurking in a seasoning blend. The cabbage cups do double duty as a serving vessel and a satisfying crunch, replacing the one element of traditional guacamole service that can sometimes cause concern at the snack table. Serve them straight from the platter with extra lime wedges and a scatter of fresh cilantro, and they disappear fast — no one will miss the chips.

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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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