Nutmeg Free Paleo Guacamole Veggie Cups
Creamy, bright, and packed with fresh flavor, this is the kind of appetizer that disappears from the platter 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 vibrant without relying on anything processed or unnecessary. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — which means every bite comes with a satisfying crunch and a little extra freshness. The cucumber wells are a clever touch, holding the guacamole in place so nothing slides off before it reaches your mouth. Since every single ingredient here is a whole food, there's zero guesswork about what's actually in your food — no spice blends, no hidden additives, just clean, real ingredients you can see and taste. It works beautifully as a party starter, a light lunch, or a snack that actually keeps you full. Make the guacamole right before serving to keep the color vivid and the flavors at their peak.
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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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