Brazil Nut Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, vibrant guacamole gets a serious upgrade here, loaded into crisp bell pepper strips and hollowed-out cucumber rounds for a snack that looks as impressive as it tastes. The homemade everything spice blend — a mix of white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — adds a savory, aromatic crunch that takes each bite over the top. Every single ingredient is whole, clean, and naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about. The veggie cups do double duty as both vessel and snack, keeping things grain-free and completely paleo without any compromise on satisfaction. Ripe avocados mashed with fresh lime juice, jalapeño, red onion, and cilantro deliver that bright, punchy guacamole flavor you want, and the cucumber wells are a clever little trick that keeps everything tidy on the platter. This is the kind of appetizer that disappears fast at a party but is equally great as an afternoon snack straight from your own kitchen.
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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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