Peanut Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, zesty guacamole meets a homemade everything spice blend in this fresh and vibrant appetizer that's as fun to assemble as it is to eat. Ripe avocados are mashed with lime juice, jalapeño, red onion, and cilantro, then spooned into crisp bell pepper strips and hollowed-out cucumber rounds for a naturally edible vessel that keeps things light and wholesome. The everything blend — white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — is mixed from scratch right in your kitchen, so you have complete control over every ingredient that goes into it. That matters more than people realize, since store-bought spice blends and flavored dips can carry hidden allergen warnings from shared production lines. Here, every component is straightforward and easy to verify. The result is a colorful, crowd-pleasing platter that works beautifully as a party snack, game-day spread, or a simple afternoon bite. Serve it immediately after assembling so the veggies stay crisp and the guacamole stays bright and fresh.
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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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