Pecan Free Cabbage Cup Guacamole
Creamy, zesty, and refreshingly light, this guacamole served in crisp cabbage cups is the kind of appetizer that disappears fast at any gathering. Ripe avocados get mashed to your preferred texture — chunky or smooth — then brightened with fresh lime juice, cilantro, and a hint of cumin for a flavor that's bold without being fussy. Garlic-infused olive oil adds a subtle savory depth that makes this version feel a little more special than your average dip. The cabbage cups replace chips or crackers entirely, giving you a satisfying crunch and a natural vessel that keeps things feeling fresh and clean. For anyone navigating tree nut allergies or sensitivities, guacamole is one of those recipes that's naturally in your corner — every ingredient here is straightforward and easy to verify. No hidden surprises, no complicated swaps, just honest, vibrant produce doing all the heavy lifting. Serve these straight from the platter with extra lime wedges and watch them vanish before you've even sat down.
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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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