Mushroom Free Cabbage Cup Guacamole
Creamy, zesty, and packed 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, and a drizzle of garlic-infused olive oil that adds depth without any fuss. A pinch of cumin ties it all together with just enough warmth to keep things interesting. The real twist here is serving it in crisp green cabbage leaves instead of a bowl — they act as natural, edible scoops that add a satisfying crunch with every bite. For anyone navigating fungi-free eating, this recipe is a genuinely easy win since every single ingredient is clean and straightforward with zero hidden surprises. It comes together in minutes, looks stunning on a platter, and works just as well as a party appetizer as it does a quick weeknight snack.
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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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