Vegan Cabbage Cup Guacamole
Creamy, herb-flecked guacamole served right inside crisp cabbage leaves — this is the kind of appetizer that disappears from the platter before you even sit down. Ripe avocados get mashed with fresh lime juice, cilantro, scallion greens, a touch of garlic-infused olive oil, and a whisper of cumin, creating a guacamole that's bright, savory, and deeply satisfying. The cabbage cups replace chips or tortillas entirely, adding a cool crunch that actually makes each bite more interesting. Everything here is 100% plant-based with zero hidden animal products to worry about — no dairy, no honey, nothing sneaky. It's also naturally gluten-free and comes together in one bowl with minimal cleanup, which is always a win. Serve it straight away with extra lime wedges for squeezing, and watch it vanish.
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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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