Vegetarian Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, herb-flecked guacamole gets a serious upgrade here, loaded with fresh jalapeño, red onion, and cilantro, then served right inside crisp bell pepper strips and hollowed-out cucumber rounds. The veggie cups make this completely scoop-ready without a chip in sight, which means it's naturally lighter and works beautifully as an appetizer, snack board centerpiece, or party starter. What really sets this apart is the homemade everything spice blend — a mix of white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — sprinkled over the top for a savory, nutty finish that store-bought seasoning just can't match. Every single ingredient is whole and plant-based, so there's no guesswork about what's actually in your food. The cucumber cups get a little well scooped out of the center, which keeps the guacamole perfectly nestled and makes each bite incredibly satisfying. It's the kind of recipe that looks impressive on a platter but comes together with minimal effort and zero cooking required.
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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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