Almond Free Paleo Guacamole Veggie Cups
Creamy, bright, and just the right amount of spicy, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. Three ripe avocados get mashed with fresh lime juice, jalapeño, red onion, cilantro, and diced Roma tomato for a dip that's layered with flavor and completely tree-nut free by nature. Instead of chips or crackers, bell pepper strips and hollowed cucumber rounds do the scooping — a clever swap that keeps things fresh, crunchy, and totally grain-free. The cucumber rounds get a shallow well scooped out so the guacamole sits right inside, making each bite a tidy little package. It's a great option for anyone navigating snack tables where cross-contamination from nut-based dips or coatings can be a real concern. Everything here is whole, recognizable produce, so you know exactly what you're eating. Make it right before serving to keep the avocado vibrant and the veggies crisp.
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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
- ¼ cup red onion, finely diced
- 1 jalapeño, seeds removed, finely minced
- 2 tbsp fresh cilantro, finely chopped
- 1 roma tomato, seeds removed, finely diced
- ¼ tsp ground cumin (optional)
For the veggie cups
- 2 large bell peppers (any color), cut into 2-inch wide strips or rings
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
Prepare the veggie cups: cut the bell peppers into roughly 2-inch wide strips or rings, and slice the cucumber into 1-inch thick rounds. Use a small spoon or melon baller to scoop a shallow well into the center of each cucumber round, leaving the base intact. Arrange all the veggie pieces on a serving platter.
- 2
Place the avocado flesh in a mixing bowl and add the lime juice and salt. Mash with a fork to your preferred texture — leave it chunky for more body, or mash until mostly smooth.
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