Vegan 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 diced Roma tomato for a guacamole that hits every note — tangy, a little spicy, and deeply satisfying. Instead of chips, the dip gets spooned directly into bell pepper strips and hollowed-out cucumber rounds, turning each bite into its own little vessel. It's a clever move that keeps things light and crunchy while making the whole spread look genuinely impressive. Everything here is whole-food and plant-based by nature, so there's no label-reading required and no sneaky additives to worry about. The cucumber cups add a cool, refreshing contrast to the rich guacamole, while the bell pepper strips bring a subtle sweetness that plays beautifully against the lime and heat. Whether you're serving a crowd or just snacking, this one is as easy to pull together as it is to devour.
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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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