Macadamia Free Cabbage Cup Guacamole
Creamy, citrusy, and loaded with fresh herb flavor, this guacamole is the kind of crowd-pleaser that disappears fast. Ripe avocados get mashed with lime juice, cilantro, scallion greens, and a touch of garlic-infused olive oil for a dip that tastes bright and layered without a lot of effort. The cumin adds just enough warmth to keep things interesting, and the whole thing comes together in one bowl with no cooking required. Serving it in crisp cabbage cups is a genuinely clever move — they act as sturdy, refreshing little vessels that add a satisfying crunch with every scoop. It's a naturally nut-free approach to a classic, so there's no need to scan labels or worry about what might have snuck into a store-bought version. Whether you're setting it out as an appetizer or building it into a casual spread, these little cups look impressive with almost zero fuss.
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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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