Nightshade Free Cabbage Cup Guacamole
Guacamole is one of those crowd-pleasing dips that can quietly become off-limits when you're avoiding nightshades — no tomatoes, no jalapeños, no tomatillos. This version strips the recipe back to what makes guacamole genuinely great in the first place: ripe, creamy avocado brightened with fresh lime juice and layered with cilantro, scallion greens, cumin, and a drizzle of garlic-infused olive oil. Every ingredient earns its place, and nothing on that list will give you pause. Swapping chips for crisp green cabbage cups is a surprisingly satisfying move — they're sturdy enough to scoop, cool against the rich guacamole, and add a fresh crunch that tortilla chips honestly can't compete with. The whole thing comes together in one bowl with minimal prep, making it an easy appetizer or snack that looks far more impressive than the effort involved. Serve it immediately for the best texture, with a few extra lime wedges on the side for anyone who likes a little more brightness.
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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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