Tree Nut Free Cabbage Cup Guacamole
Creamy, zesty, and served in crisp cabbage cups instead of a bowl, this guacamole is the kind of appetizer that disappears fast at any gathering. Ripe avocados get mashed with fresh lime juice, cilantro, scallion greens, and a touch of garlic-infused olive oil for a flavor that's bright and layered without being complicated. A pinch of ground cumin adds just enough warmth to make every bite feel intentional rather than thrown together. The cabbage leaves do double duty as a vessel and a fresh, crunchy contrast to the rich, smooth guacamole — no chips required, though no one's stopping you. For anyone navigating tree nut concerns, guacamole is already a naturally safe territory, but this recipe keeps things clean all the way through with straightforward, whole-food ingredients and zero hidden surprises. It's a great make-it-and-serve-it situation — just mash, fold, spoon, and go.
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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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