Gut Friendly Cabbage Cup Guacamole

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

Creamy, vibrant, and refreshingly light, this guacamole served in crisp cabbage cups is the kind of appetizer that disappears fast. Ripe avocados get mashed with fresh lime juice, cilantro, scallion greens, and a touch of ground cumin for a flavor that's bright and deeply satisfying without feeling heavy. The clever swap of cabbage leaves for chips or tortillas keeps things gentle on the gut while adding a satisfying crunch that honestly works better than you'd expect. One of the trickier parts of enjoying guacamole when you're watching what you eat is the garlic — here, garlic-infused olive oil delivers all that savory depth without the fructans that can cause trouble. Scallion greens pull the same trick, giving you a mild onion note that's far easier to tolerate than the bulb. Everything comes together in one bowl with no cooking required, making this as low-effort as it is crowd-pleasing. Serve it straight away for the best texture and let the lime wedges on the side do the finishing work.

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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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