Mediterranean Diet Friendly Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, herb-flecked guacamole meets a homemade everything spice blend in this vibrant, no-cook appetizer that feels as fresh as it tastes. Ripe avocados are mashed with lime juice, jalapeño, red onion, and cilantro, then spooned into crisp bell pepper strips and hollowed cucumber rounds for a naturally portioned, edible vessel that skips the chips entirely. The everything blend — white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — adds a savory, aromatic crunch that takes each bite from simple to seriously impressive. This kind of spread fits beautifully into a plant-forward, whole-food approach to eating, leaning on healthy fats from avocado and a rainbow of raw vegetables rather than processed snacks or refined ingredients. It's the kind of platter that disappears fast at a gathering, but it's equally satisfying as a light lunch or afternoon snack when you want something nourishing without any fuss. Arrange everything on a big board and let people help themselves — the colors alone will do the convincing.
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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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