Rice Free Cabbage Cup Guacamole
Creamy, citrusy guacamole gets a fresh new vessel here — crisp cabbage leaves stand in for chips or tortillas, making this a naturally grain-free and rice-free way to enjoy one of the most beloved dips around. The combination of ripe avocados, bright lime juice, and fragrant cilantro delivers that classic guacamole flavor, while garlic-infused olive oil and a pinch of cumin add a subtle depth that keeps things interesting. Scallion greens bring a mild oniony bite without overpowering the avocado, and the whole thing comes together in one bowl with minimal effort. The cabbage cups are sturdy enough to scoop and hold a generous spoonful, and they add a satisfying crunch that honestly rivals any chip. It's a smart, crowd-pleasing appetizer or snack that skips the usual starchy accompaniments entirely — no substitutions needed, just real, fresh ingredients doing all the work. Serve immediately for the best texture, with extra lime wedges on the side for anyone who wants an extra hit of 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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