Caffeine Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, bright, and just a little spicy, this guacamole is the kind of dip that disappears fast at any gathering. Fresh avocado gets mashed with lime juice, jalapeño, red onion, and cilantro, then spooned into crisp bell pepper strips and hollowed-out cucumber rounds for a snack that's as beautiful as it is satisfying. The real showstopper is the homemade everything spice blend — a mix of white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt that gets sprinkled over each filled cup right before serving. It adds a savory, nutty crunch that takes a classic guacamole completely over the top. Since every single ingredient here is naturally free of stimulants, you can enjoy this as a late-night snack or an afternoon appetizer without a second thought. No store-bought seasoning packets, no mystery additives — just whole, clean ingredients that come together in minutes. Serve it on a big board and watch it vanish.
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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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