Cashew Free Paleo Guacamole Veggie Cups
Creamy, bright, and loaded with fresh flavor, this is the kind of snack that disappears fast at any gathering. Ripe avocados get mashed with lime juice, jalapeño, red onion, cilantro, and tomato for a guacamole that's bold without being fussy. Instead of chips, the dip gets spooned directly into crisp bell pepper strips and hollowed cucumber rounds, turning every bite into a self-contained little package. The cucumber cups are especially clever — a small well scooped into each round holds the guacamole perfectly without making a mess. Everything here is naturally whole-food and plant-based, so there's zero need to scan labels for hidden nut-based fillers or additives. It's a genuinely satisfying appetizer or light snack that works just as well for a casual weeknight as it does on a party spread. Serve it right away while the guacamole is fresh and the veggies still have their satisfying crunch.
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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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