Celery Free Paleo Guacamole Veggie Cups

Total time20 min

Prep time20 min

Cook time0 min

4.7

(8)

Creamy, bright, and just the right amount of spicy, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. 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 free of any sneaky stalk vegetables. Instead of chips or crackers, bell pepper strips and hollowed cucumber rounds do all the scooping — making this both a dip and a snack in one tidy, colorful package. The cucumber cups are especially clever: a quick scoop with a melon baller creates a little well that holds the guacamole perfectly without any mess. Everything here is whole-food and naturally grain-free, so it works beautifully as a clean appetizer or a light snack without any ingredient swaps required. Make it right before serving so the avocado stays vibrant and the veggie cups stay crisp — this one is best enjoyed fresh off the platter.

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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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