Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, herb-flecked guacamole meets a bold homemade everything spice blend, and the result is one of those appetizers that disappears before you even sit down. Three ripe avocados get mashed with fresh lime juice, minced jalapeño, red onion, and cilantro, then piled into crisp bell pepper strips and cucumber rounds that act as edible little scoops. The finishing touch — a mix of white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — adds a savory, seed-crusted crunch that makes every bite feel intentional and special. Because the whole thing is built on whole vegetables, healthy fats, and a from-scratch spice blend, there's nothing to second-guess ingredient-wise; it's naturally grain-free and free of any processed fillers. The cucumber cups are a particularly clever move — just hollow out a shallow well with a spoon and you've got a sturdy little vessel that holds its shape beautifully. This makes four generous servings and comes together with almost no cooking, which means it's just as practical for a weeknight snack as it is for 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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