Citric Acid Free Paleo Guacamole Veggie Cups
Creamy, vibrant, and loaded with fresh flavor, this guacamole is the kind of snack that disappears the moment it hits the table. Ripe avocados get mashed with fresh lime juice, red onion, jalapeño, cilantro, and diced Roma tomato for a bold, chunky dip that tastes like it came straight from a taqueria. The clever part is the serving vessel — bell pepper strips and hollowed cucumber rounds replace chips entirely, keeping everything crisp, colorful, and completely grain-free. For anyone navigating citric acid sensitivities, the acidity here comes entirely from fresh-squeezed lime juice, so there are no hidden additives or preservative blends to worry about. Store-bought dips and seasoning packets are notorious for sneaking in citric acid as a preservative, which makes a from-scratch recipe like this genuinely worth the extra few minutes. A small spoon or melon baller is all you need to hollow out the cucumber rounds, and the whole platter comes together faster than you'd expect. It's an impressive appetizer for a crowd or a satisfying afternoon snack that feels a little fancy without any real effort.
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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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