Pistachio Free Cabbage Cup Guacamole
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. Ripe avocados get mashed with fresh lime juice, cilantro, scallion greens, a hint of garlic-infused olive oil, and a touch of cumin — a combination that's simple but genuinely delicious. Serving it in crisp cabbage cups instead of chips gives every bite a satisfying crunch and keeps the whole thing feeling light and fresh. For anyone navigating tree nut allergies or sensitivities, guacamole is one of those recipes that's naturally worry-free when you stick to whole, straightforward ingredients like these. No store-bought dips with murky labels, no shared-facility concerns — just clean, real food you put together yourself. The cabbage cups also make it naturally portable and fun to eat, whether you're setting out a party spread or just snacking on a weeknight. Squeeze a little extra lime over the top right before serving and you'll wonder why you ever needed a chip in the first place.
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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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