Black Pepper Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, citrusy guacamole meets a crunchy, edible vessel in this vibrant appetizer that's as fun to assemble as it is to eat. Bell pepper strips and hollowed-out cucumber rounds stand in for chips, keeping things fresh, paleo-friendly, and completely satisfying without a cracker in sight. The guacamole itself is bright and punchy — ripe avocado mashed with fresh lime juice, jalapeño, red onion, and cilantro — so every bite has real depth and a little heat. What makes this version especially clever is the homemade everything spice blend sprinkled on top: white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt come together to deliver that savory, seedy crunch you love without a single drop of black pepper. Store-bought everything seasoning almost always sneaks black pepper into the mix, so building your own blend here is a genuinely smart move. These cups are ideal for a party spread or a snacky lunch, and they look stunning on a board without requiring much effort at all. Serve them immediately after assembling so the veggies stay crisp and the guacamole stays vibrant.
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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
- 1 small jalapeño, seeded and finely minced
- 2 tbsp red onion, finely diced
- 2 tbsp fresh cilantro, finely chopped
For the everything spice blend
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- ½ tsp poppy seeds
- ½ tsp dried minced garlic
- ½ tsp dried minced onion
- ¼ tsp flaky sea salt
For the veggie cups
- 3 medium bell peppers (any color), cut into 1 ½-inch wide strips or rings
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
In a small bowl, stir together the white sesame seeds, black sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky sea salt until evenly combined. Set aside.
- 2
Prepare the veggie cups: arrange the bell pepper strips or rings and cucumber rounds on a large serving platter or board. For the cucumber rounds, use a small spoon to scoop out a shallow well in the center of each round, leaving the base intact, to create a small cup for the guacamole.
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