Hazelnut Free 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, and a touch of garlic-infused olive oil for a dip that tastes genuinely vibrant and alive. Ground cumin adds just enough warmth to round everything out without overpowering the freshness of the other ingredients. Serving it in crisp cabbage cups is a clever move — they act as natural, edible scoops that add a satisfying crunch to every bite. Tree nut allergies can make navigating packaged dips and restaurant appetizers genuinely stressful, but every single ingredient here is straightforward and easy to verify. There's no need to scan labels or worry about shared processing lines when you're making it yourself from scratch. Whether you're setting out a party spread or just treating yourself to a snack, this one is as simple and satisfying as it gets.
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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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