Turkey Free Cabbage Cup Guacamole
Creamy, zesty, and impossibly fresh, this guacamole gets a fun low-carb twist by swapping chips or tortillas for crisp cabbage cups that double as edible scoops. Ripe avocados are mashed with bright lime juice, fragrant cilantro, and a touch of garlic-infused olive oil that adds depth without any fuss. A pinch of cumin rounds everything out with just enough warmth to keep each bite interesting. The cabbage leaves hold their shape beautifully, adding a satisfying crunch that plays off the silky guacamole in the best possible way. This is a completely plant-forward dish built entirely from produce and pantry staples — no meat, no poultry, nothing to second-guess. It comes together in minutes with zero cooking required, making it the kind of effortless appetizer or snack you'll want to bring to every gathering. Serve it with lime wedges on the side and watch it disappear faster than you'd expect.
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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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