Low Iodine Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar crowd-pleaser and gives it a genuinely unexpected twist. A touch of pure maple syrup and a whisper of cinnamon play beautifully against the richness of ripe avocado, while fresh lime juice and cilantro keep everything bright and fresh. The whole thing gets spooned into crisp bell pepper strips and hollowed cucumber rounds, so you get a satisfying crunch with every bite — no chips, no crackers, no fuss. For anyone navigating iodine restrictions, this recipe is a natural fit: every ingredient is a whole, unprocessed plant food with no seafood, dairy, or iodized salt in sight, and the sea salt used is easy to swap for a non-iodized variety if needed. It comes together in minutes with nothing more than a bowl and a fork, making it an effortless option for snacking, entertaining, or a light appetizer. The veggie cups also make this naturally portable and visually striking on a platter, which means it pulls double duty as something that's both genuinely good for you and genuinely impressive to serve.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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