Dairy Free Paleo Guacamole Veggie Cups
Creamy, bright, and just the right amount of spicy, this appetizer is the kind of thing that disappears from the table before you even sit down. Ripe avocados get mashed with fresh lime juice, jalapeño, red onion, cilantro, and diced Roma tomato for a guacamole that tastes genuinely vibrant — no shortcuts, no fillers. The clever part is the vessel: bell pepper strips and hollowed cucumber rounds replace chips entirely, giving you a satisfying crunch that also happens to be completely plant-based and free of any dairy ingredients. There's no cheese, no sour cream, no hidden butter — just clean, whole-food ingredients that happen to taste incredible together. Scooping a shallow well into each cucumber round is a small step that makes a big difference, keeping the guacamole neatly in place so every bite delivers the full flavor hit. This is the kind of snack that works equally well as a party platter, a light lunch, or a colorful addition to a spread where guests have mixed dietary needs — everyone reaches for it regardless. Make it right before serving so the avocado stays fresh and the veggies hold their 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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