Peanut Free Paleo Guacamole Veggie Cups
Creamy, bright, and loaded with fresh flavor, this is the kind of appetizer 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 chunky in all the right ways. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — making every bite crisp, refreshing, and completely grain-free. It's a smart move for anyone navigating party spreads where bagged chips and shared bowls can be a hidden concern, since every single ingredient here is whole and easy to verify. The little cucumber cups with their scooped-out wells are genuinely fun to fill and even more fun to eat. This is the kind of recipe that works just as well for a casual weeknight snack as it does for a colorful platter at a gathering. Fresh, vibrant, and naturally free from the usual allergen worries — it's a crowd-pleaser that requires zero compromise.
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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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