Hazelnut Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, zesty guacamole gets a serious upgrade here, spooned into crisp bell pepper strips and hollowed-out cucumber rounds for a snack that's as fun to eat as it is to look at. The homemade everything spice blend — sesame seeds, poppy seeds, dried garlic, and dried onion — adds a savory, aromatic crunch on top that takes each bite over the edge. Since every component is made from scratch with whole, recognizable ingredients, you never have to second-guess what's in the mix or worry about hidden tree nut derivatives that sometimes sneak into store-bought spice blends. The guacamole itself is bright and punchy, with fresh lime juice, jalapeño heat, and cilantro keeping things lively. Bell pepper rings and thick cucumber rounds do double duty as edible vessels, keeping this completely grain-free and naturally paleo without any compromise on texture or satisfaction. 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. Serve it immediately so the veggie cups stay crisp and the guacamole stays vibrant green.
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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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