Red Meat Allergy Friendly Guacamole and Veggie Sticks
Fresh, vibrant, and completely plant-based, this guacamole and veggie sticks platter is the kind of snack that disappears fast at any gathering. Ripe avocados get mashed with bright lime juice, cilantro, jalapeño, and garlic for a dip that's bold and layered without a single complicated step. For anyone navigating a red meat allergy, this is the kind of crowd-pleasing recipe that requires zero substitutions or label-checking anxiety — every ingredient is naturally free of animal proteins. The colorful lineup of carrots, celery, cucumber, and red bell pepper adds satisfying crunch and makes the whole spread look as good as it tastes. A quick fold and a little taste-testing is all it takes before you're ready to serve. It works equally well as a party appetizer, an afternoon snack, or a light starter before dinner.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp fine sea salt, plus more to taste
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp red onion, finely diced
- 1 jalapeño, seeds removed and finely minced
- 1 garlic clove, minced
For the veggie sticks
- 2 medium carrots, cut into sticks
- 2 medium stalks celery, cut into sticks
- 1 medium cucumber, cut into sticks
- 1 medium red bell pepper, seeded and cut into strips
Instructions
- 1
Place the avocado flesh in a medium mixing bowl. Add the lime juice and salt, then mash with a fork to your preferred consistency — chunky with visible avocado pieces, or smoother with just a few lumps remaining.
- 2
Fold in the cilantro, red onion, jalapeño, and garlic until evenly distributed. Taste and adjust salt as needed.
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