Seed Oil Free 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, red onion, jalapeño, cilantro, and 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, which means every bite comes with a cool, crisp crunch built right in. For anyone avoiding industrially processed seed oils, this one is completely clean — every ingredient is a whole food, nothing refined or hidden. Store-bought dips and even restaurant guacamole can sneak in canola or soybean oil as a filler or preservative, so making it from scratch like this is genuinely the safest and most delicious route. The veggie cups do double duty as both vessel and side, so there's no need for crackers or anything that might introduce unwanted oils through the back door. It's an effortless, no-cook appetizer that looks impressive on a platter and tastes even better than it looks.
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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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