Chicken Free Paleo Guacamole Veggie Cups
Creamy, bright, and just the right amount of 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, red onion, cilantro, and diced Roma tomato for a dip that tastes genuinely fresh and vibrant. Instead of chips, the guacamole gets spooned into bell pepper strips and hollowed-out cucumber rounds — a clever move that keeps things light, crunchy, and completely plant-forward. The cucumber cups are especially satisfying, with a cool, mild bite that balances the heat from the jalapeño beautifully. Everything here is whole-food and ingredient-simple, so there's no need to scan labels or worry about hidden additives sneaking into your snack spread. It's an easy, no-fuss appetizer that works just as well for a casual weeknight snack as it does for entertaining.
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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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