Shellfish Free Cabbage Cup Guacamole
Creamy, bright, and loaded with fresh flavor, this guacamole gets a fun low-carb twist by swapping chips for crisp green cabbage cups. Ripe avocados are mashed with fresh lime juice, cilantro, scallion greens, garlic-infused olive oil, and a touch of cumin — a combination that's simple but genuinely crave-worthy. The cabbage leaves act as little edible scoops, adding a satisfying crunch that plays beautifully against the rich, velvety filling. Every single ingredient here is naturally free from shellfish, so there's no need to scan labels or worry about hidden seafood derivatives sneaking into your appetizer spread. It's the kind of dish that looks impressive on a platter but comes together with minimal effort and zero cooking required. Serve it with extra lime wedges for a little extra zing, and don't be surprised when it disappears faster than you expected.
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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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