Pescatarian Paleo Cinnamon-Maple Guacamole Veggie Cups
This snack platter is proof that guacamole doesn't have to play by the rules. A touch of pure maple syrup and a whisper of cinnamon give the creamy avocado base a subtly sweet, warming depth that makes it genuinely hard to stop eating. Fresh lime juice, cumin, and optional jalapeño keep things bright and just a little fiery, while chopped cilantro ties it all together. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do the scooping — they're sturdy, refreshing, and honestly make the whole thing feel a little fancy without any extra effort. Everything here is whole-food and naturally grain-free, so it works beautifully as a clean, plant-forward appetizer or afternoon snack. It comes together in minutes and looks stunning on a platter, which means it's equally at home at a casual weeknight spread or a party table.
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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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