Red Meat Allergy Friendly Paleo Guacamole Veggie Cups
Creamy, bright, and loaded with fresh flavor, this snack is the kind of thing that disappears from the table before you even sit down. Ripe avocados get mashed with lime juice, jalapeño, red onion, cilantro, and tomato for a guacamole that hits every note — tangy, a little spicy, and deeply satisfying. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping, making each bite crisp and refreshing in a way that feels genuinely fun to eat. There's no meat anywhere in this recipe, so anyone navigating a red meat allergy can dig in without a second thought — no label-reading required. The whole thing comes together in one bowl with nothing more than a fork and a good knife, which makes it as practical as it is crowd-pleasing. It works beautifully as a party appetizer, an afternoon snack, or a light starter before a bigger meal.
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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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