Caffeine Free Paleo Guacamole Veggie Cups
Creamy, bright, and loaded with fresh flavor, this appetizer turns classic guacamole into a snackable, handheld bite that's as fun to look at as it is to eat. Ripe avocados get mashed with fresh lime juice, jalapeño, red onion, cilantro, and diced Roma tomato, then spooned generously into crisp bell pepper strips and hollowed cucumber rounds. The veggie cups do double duty as both vessel and ingredient, adding crunch and freshness that chips simply can't compete with. Since every single component here is a whole, unprocessed food, you never have to second-guess a label or wonder what's hiding in a store-bought dip. A small spoon or melon baller is all it takes to hollow out the cucumber rounds, making the prep surprisingly quick and satisfying. The optional ground cumin adds a subtle warmth that ties everything together without overpowering the clean, zesty flavors. Serve it immediately after filling so the guacamole stays vibrant and the veggies hold their satisfying snap.
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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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