Alpha Gal Friendly Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar dip in a genuinely exciting direction. A touch of maple syrup and ground cinnamon play off the richness of ripe avocados in a way that sounds unexpected but absolutely works — bright lime juice and cumin keep everything grounded and savory. The whole thing gets served in hollowed cucumber rounds and bell pepper strips, so there's no bread, no crackers, and no mammal-derived ingredients anywhere on the platter. That matters a lot when you're navigating a sensitivity that can hide in the most surprising places, from gelatin-based dips to dairy-laden sauces. Every single component here is plant-based and straightforward, which means you can snack freely without mentally cross-referencing a label. It's also naturally paleo, so it works beautifully for anyone eating clean or avoiding grains alongside other restrictions. Fresh, colorful, and genuinely crowd-pleasing, this is the kind of appetizer that disappears fast at any gathering.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 small jalapeño, seeded and finely minced (optional)
- 2 tbsp fresh cilantro, finely chopped
For the veggie cups
- 3 medium bell peppers (any color), cut into 1 ½-inch wide strips or rings to form cups
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
Cut the bell peppers into 1½-inch wide strips or rings, trimming the bottoms flat if needed so they sit upright. Cut the cucumber into 1-inch thick rounds and use a small spoon to scoop a shallow well in the center of each round, leaving the base intact. Arrange all the veggie cups on a serving platter.
- 2
Place the avocado flesh in a medium mixing bowl and mash with a fork to your preferred texture — chunky or smooth.
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