Lupin Free Cabbage Cup Guacamole
Creamy, zesty, and loaded with fresh herb flavor, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. Ripe avocados get mashed with bright lime juice, fragrant cilantro, scallion greens, and a touch of garlic-infused olive oil for a dip that tastes anything but simple. Ground cumin adds a subtle warmth that ties everything together beautifully. The clever swap here is the serving vessel — crisp green cabbage leaves stand in for chips or tortillas, keeping things light and naturally free from the grain-based ingredients that can sometimes sneak lupin flour into unexpected places. Store-bought dips and flavored snack foods are common culprits for hidden legume-derived additives, so making your own from scratch puts you fully in control. Each cabbage cup holds a generous scoop of guacamole and makes for a stunning, handheld bite that works as an appetizer, party snack, or fresh side dish.
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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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