Shellfish Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a quietly unexpected upgrade here, with a touch of maple syrup and a whisper of cinnamon folding into the creamy avocado base alongside bright lime juice, cumin, and fresh cilantro. The result is a dip that's subtly sweet, gently spiced, and completely addictive — nothing like the standard bowl you'd find at a party spread. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do all the scooping, making every bite crisp, fresh, and naturally grain-free. It's a smart, whole-food approach that keeps things clean without sacrificing any of the fun. For anyone navigating seafood allergies or simply avoiding shellfish, this kind of snack is a genuine relief — no labels to scrutinize, no mystery ingredients, just real produce and pantry staples. The jalapeño is optional, so you can dial the heat up or down depending on your crowd. Pile these onto a platter and they disappear fast, whether you're serving them as an appetizer, a light lunch, or a colorful addition to a grazing 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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