Citric Acid Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, herb-flecked guacamole gets a serious upgrade here, served right inside crisp bell pepper strips and hollowed-out cucumber rounds for a snack that's as beautiful as it is satisfying. The everything spice blend — a homemade mix of white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — adds a savory, bakery-inspired crunch that makes each bite genuinely exciting. Because the spice blend is made from scratch, you sidestep the citric acid that often sneaks into store-bought seasoning blends as a preservative or anti-caking agent. Fresh lime juice brings the brightness, and the jalapeño, red onion, and cilantro layer in heat and herbaceous flavor without any processed additives. The veggie cups do double duty as both vessel and side, keeping things grain-free and entirely plant-based while giving you that satisfying scoop-and-crunch experience. It comes together quickly and looks stunning on a board, making it just as at home at a casual weeknight snack session as it is at a party spread.
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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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