Paleo Guacamole Veggie Cups
Creamy, bright, and just the right amount of spicy, this is the kind of appetizer that disappears before you even sit down. Three ripe avocados get mashed with fresh lime juice, minced jalapeño, diced tomato, red onion, and cilantro for a guacamole that tastes genuinely alive — no shortcuts, no fillers. Instead of chips, the dip gets spooned into crisp bell pepper strips and hollowed cucumber rounds, which means every bite comes with a satisfying crunch built right in. It's a clever swap that keeps things entirely grain-free and whole-food without feeling like you're missing anything. The cucumber rounds get a shallow well scooped out so the guacamole sits perfectly in place, making these as pretty on a platter as they are easy to eat. This recipe serves four and comes together in minutes, so it works just as well for a weeknight snack as it does for a party spread. Clean ingredients, zero fuss, and honestly better than anything you'd find pre-made at the store.
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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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