Wheat Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, zesty guacamole gets a serious upgrade here, loaded into crisp bell pepper strips and hollowed-out cucumber rounds for a snack that's as fun to eat as it looks on the board. The homemade everything spice blend — sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt — brings that iconic savory crunch without a single grain of wheat in sight. Store-bought everything seasoning often sneaks in wheat-based fillers, so mixing your own from scratch is a genuinely smart move that keeps things clean and flavorful. The veggie cups do all the work that crackers or pita usually would, and honestly, the cool crunch of cucumber and sweet snap of bell pepper might be an even better vehicle for guacamole than anything you'd find in a bread aisle. Ripe avocados mashed with fresh lime juice, jalapeño, red onion, and cilantro keep the filling bright and punchy — nothing fussy, nothing processed. This is the kind of appetizer that disappears fast at a party, and nobody will miss the chips.
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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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