
Creamy, bright, and loaded with fresh flavor, this snack is proof that eating around food sensitivities doesn't mean settling for boring. Ripe avocados get mashed with lime juice, red onion, jalapeño, cilantro, and tomato into a chunky, vibrant guacamole that tastes like it belongs at a party — because it absolutely does. Instead of chips or crackers (which can be a minefield of hidden triggers), the dip gets spooned right into crisp bell pepper strips and hollowed cucumber rounds, making each bite naturally grain-free and completely whole-food. The cucumber cups are especially clever — a quick scoop with a melon baller creates a little well that holds the guacamole perfectly without any fuss. Everything here is fresh, simple, and free from the processed ingredients that often make snack time stressful for people managing eosinophilic esophagitis. It comes together fast, looks gorgeous on a platter, and is the kind of recipe that disappears before you even sit down.
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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.
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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