Low Iodine Paleo Guacamole Veggie Cups
Creamy, bright, and loaded with fresh flavor, this snack is the kind of thing that disappears fast at any gathering. Ripe avocados get mashed with lime juice, red onion, jalapeño, cilantro, and diced Roma tomato, then spooned generously into crisp bell pepper strips and hollowed cucumber rounds for a handheld bite that's as fun to eat as it looks. The whole thing comes together with nothing but whole, unprocessed ingredients — no packaged seasonings, no additives, no iodized salt hiding in the mix. Sea salt keeps the seasoning clean and on-diet, which is one of those small swaps that makes a big difference when you're watching iodine intake carefully. Bell peppers and cucumber do double duty here, acting as edible vessels that add crunch and keep things completely grain-free. A pinch of ground cumin pulls the flavors together with a subtle warmth that makes the guacamole taste like it came from a restaurant. Serve it immediately so the avocado stays vibrant and the veggie cups hold their satisfying 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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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