Brazil Nut Free Paleo Guacamole Veggie Cups
Creamy, bright, and just a little 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, 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 feel fresh and satisfying without a single grain or processed ingredient in sight. The cucumber cups are a clever little trick — just a quick scoop with a spoon and they hold the guacamole perfectly without getting soggy. This is the kind of recipe that works beautifully for anyone navigating tree nut concerns, since every ingredient is straightforward produce with zero hidden surprises. It comes together in minutes and looks genuinely impressive on a platter, which means it earns its place at everything from weeknight snacking to party spreads.
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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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