Seed Oil Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, bright, and just a little bit spicy, this guacamole is the kind of dip that disappears fast at any gathering. 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 pretty as it is satisfying. The real showstopper is the homemade everything spice blend — sesame seeds, poppy seeds, dried garlic, and dried onion — sprinkled over the top for a savory, aromatic finish that store-bought seasoning packets simply can't match. Since every ingredient here is whole and unprocessed, there's no need to scan labels for canola, soybean, or sunflower oil hiding in a pre-made mix. The veggie cups do double duty as both vessel and scoop, keeping things light and naturally crunchy without any crackers or chips. It comes together quickly and looks stunning on a board, making it an easy win for parties, meal prep snacking, or a fresh weeknight appetizer.
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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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