Vegetarian Cabbage Cup Guacamole
Creamy, bright, and endlessly scoopable, this guacamole is built on ripe avocados mashed with fresh lime juice, cilantro, scallion greens, a touch of garlic-infused olive oil, and a whisper of cumin. The result is a dip that hits every note — tangy, herby, and just a little earthy — without a single ingredient you'd feel unsure about. Serving it in crisp green cabbage cups is a genuinely clever move: they act as natural little bowls that add a satisfying crunch and keep things light and fresh. No chips required, though nobody's stopping you from bringing some to the party. Because everything here is whole, plant-based, and straightforward, it's an easy win for a crowd that includes meat-eaters and vegetarians alike. Whip it up right before serving so the avocado stays vibrant, and don't skip the extra squeeze of lime at the end — it makes the whole thing pop.
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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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