Mediterranean Diet Friendly Paleo Guacamole Veggie Cups
Creamy, bright, and loaded with fresh vegetables, this is the kind of appetizer that disappears from the platter before anyone even notices there are no chips involved. Ripe avocados get mashed with lime juice, red onion, jalapeño, cilantro, and diced Roma tomato for a guacamole that's genuinely vibrant — not the sad, brown stuff from a tub. Instead of tortilla chips, bell pepper strips and hollowed cucumber rounds do the scooping, which means every single bite comes with an extra hit of crunch and color. That swap is exactly what makes this so well-suited to a plant-forward, whole-food approach to eating — healthy fats from the avocado, fiber from the vegetables, and zero processed ingredients anywhere in sight. The little scooped-out wells in the cucumber rounds are a clever trick that keeps the guacamole from sliding off and makes the whole thing feel almost fancy for how little effort it takes. A squeeze of extra lime right before serving keeps everything looking fresh and tasting lively. This works just as well as a light lunch as it does a crowd-pleasing starter.
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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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