Nutmeg Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, bright, and just a little bit spicy, this guacamole is the kind of appetizer that disappears before you even sit down. 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 fun to look at as it is to eat. The homemade everything spice blend — white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — adds a savory, bakery-style crunch on top that takes the whole thing to another level. Because every component is made from scratch using whole, recognizable ingredients, there's no need to scan a label or second-guess a store-bought seasoning mix for hidden additives. The veggie cups keep things completely grain-free and paleo-friendly while also making the whole platter naturally portable and mess-free. Serve it at a party, a game day spread, or just as a seriously satisfying afternoon snack — either way, it's gone fast.
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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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