Ripe avocados get mashed with fresh lime juice, cilantro, and scallion greens for a guacamole that's bright, chunky, and packed with real flavor. A touch of garlic-infused olive oil and ground cumin round out the seasoning without any processed shortcuts. Instead of scooping with chips, this version gets spooned into crisp cabbage cups, giving every bite a satisfying crunch and a fresh, garden-fresh finish. It's an easy make-ahead appetizer or light lunch that comes together in minutes with a handful of whole ingredients. This one is a genuinely solid fit for a Whole30 spread, whether you're serving it as a snack, a side, or a light meal on its own.
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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.
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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