Mustard Free Paleo Guacamole Veggie Cups
Creamy, vibrant, and built entirely from fresh produce, this appetizer is the kind of thing that disappears from the table before you even sit down. Ripe avocados get mashed with lime juice, red onion, jalapeño, cilantro, and tomato for a guacamole that's bold and bright without a single processed ingredient in sight. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — giving you a satisfying crunch that also happens to be completely grain-free and naturally whole-food. For anyone navigating mustard allergies or sensitivities, this recipe is a genuine relief: there's no dressing, no seasoning blend, and no condiment hiding in the mix that could cause a problem. The ingredient list is short, honest, and easy to scan at a glance. It works beautifully as a party snack, a light lunch, or a colorful starter that looks far more impressive than the effort required to pull it together.
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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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