Pistachio Free Paleo Guacamole Veggie Cups
Creamy, bright, and loaded with fresh flavor, this is the kind of snack that disappears fast at any gathering. Ripe avocados get mashed with lime juice, red onion, jalapeño, cilantro, and diced Roma tomato for a guacamole that hits every note — tangy, a little spicy, and deeply satisfying. Instead of chips, the dip gets spooned right into bell pepper strips and hollowed-out cucumber rounds, turning each bite into its own little vessel. The cucumber cups are especially clever: a quick scoop with a melon baller creates a shallow well that holds the guacamole perfectly without making a mess. Everything here is whole-food and plant-based, so there's zero concern about sneaky nut ingredients showing up where they don't belong. It's naturally free of any tree nut cross-contact worries, which makes it a genuinely stress-free option for parties or casual snacking. Make the guacamole just before serving so the avocado stays vibrant and fresh.
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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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