Nutmeg Free Cabbage Cup Guacamole
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of appetizer that disappears fast. Ripe avocados get mashed to your preferred texture — chunky or smooth — then lifted with fresh lime juice, cilantro, and a hint of cumin for a dip that tastes genuinely vibrant. Garlic-infused olive oil adds a subtle savory depth without overpowering the avocado, and the scallion greens keep things light and fresh. The cabbage cups are a clever, crunchy swap for chips or tortillas, making each little scoop feel like its own tidy, satisfying bite. Because every ingredient here is a whole, recognizable food, there's no need to scan labels or second-guess spice blends for hidden additives — what you see is exactly what you get. It's naturally free of warm baking spices like nutmeg, so the flavor stays clean and herb-forward rather than muddled. Serve it straight from the bowl while the guacamole is fresh, with extra lime wedges on the side for anyone who wants a little more zing.
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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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