Paleo Cabbage Cup Guacamole
Crisp cabbage leaves stand in for chips or tortillas here, turning a classic dip into a fresh, handheld bite that feels just as festive as the original. The guacamole itself is built on ripe avocados mashed to your preferred texture — chunky and rustic or silky smooth — then brightened with fresh lime juice, cilantro, and a hint of cumin. Garlic-infused olive oil adds a subtle depth without any of the fuss, and scallion greens keep the flavor lively while staying true to whole-food ingredients. Every component is naturally grain-free and unprocessed, so there's no need to audit labels or swap anything out — it just works. The cabbage cups hold their shape beautifully and add a satisfying crunch that honestly rivals any chip. Serve them straight from the platter with extra lime wedges and a scatter of fresh cilantro, and they disappear fast at any gathering.
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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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