Beef Free Paleo Guacamole Veggie Cups
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. Ripe avocados get mashed with lime juice, jalapeño, cilantro, and diced Roma tomato for a dip that tastes genuinely vibrant — not like anything from a plastic tub. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping, making every bite crisp, refreshing, and completely plant-forward. The little well scooped into each cucumber round is a clever trick that keeps the guacamole right where you want it, so nothing slides off before it reaches your mouth. It's naturally free of any animal products, so there's zero guesswork about what's in it — just whole, recognizable ingredients from start to finish. Whether you're serving it as an appetizer, a snack board centerpiece, or a light lunch, these veggie cups feel festive without requiring much effort at all.
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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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