Lactose Free Cabbage Cup Guacamole
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of appetizer that disappears fast at any gathering. Ripe avocados get mashed with fresh lime juice, cilantro, scallion greens, and a touch of garlic-infused olive oil for a dip that tastes vibrant and satisfying without a drop of dairy in sight. Ground cumin adds a subtle warmth that rounds everything out beautifully. The real showstopper here is the serving vessel — crisp cabbage leaves stand in as natural, edible cups that add a satisfying crunch with every scoop. It's a clever, low-fuss presentation that skips the chips but keeps all the fun. Since every ingredient is naturally free of dairy, there's no swapping or substituting required — just straightforward, crowd-pleasing guacamole that works for nearly any table.
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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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