Seed Oil Free Cabbage Cup Guacamole

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

Crisp cabbage leaves stand in for chips or tortillas here, making this a fresh, crunchy way to scoop up a boldly seasoned guacamole. The avocados get mashed with bright lime juice, fragrant cilantro, scallion greens, and a touch of ground cumin for a dip that's layered and satisfying without being fussy. What makes this recipe a standout for anyone avoiding industrially processed oils is the use of garlic-infused olive oil — a single teaspoon that adds real depth without a drop of canola, sunflower, or any of the refined stuff that sneaks into so many store-bought dips. The cabbage cups do double duty as both vessel and vegetable, adding a cool, slightly sweet crunch that plays beautifully against the creamy, citrusy filling. It comes together in one bowl with no cooking required, which means less time in the kitchen and more time enjoying it. Serve it immediately for the best texture, with extra lime wedges on the side to brighten each bite.

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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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