Wheat Free Cabbage Cup Guacamole
Crisp cabbage leaves stand in for chips or tortillas here, turning a classic dip into a fresh, handheld bite that's naturally free from wheat without any substitutions or specialty products required. The guacamole itself is built on ripe avocados mashed to your preferred texture — chunky and rustic or smooth and creamy — then brightened with fresh lime juice, cilantro, and a touch of ground cumin for warmth. Garlic-infused olive oil adds a subtle savory depth that makes this feel a little more elevated than your average party guac. The scallion greens keep things light and fresh, and the whole thing comes together in one bowl with no cooking involved. Cabbage cups are sturdier than you might expect, holding a generous scoop without collapsing, and their mild crunch is a genuinely satisfying contrast to the rich, velvety filling. This is the kind of appetizer that disappears fast at a gathering, and nobody will miss the chips.
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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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