Walnut Free Paleo Guacamole Veggie Cups
Creamy, bright, and just a little spicy, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. Ripe avocados get mashed with fresh lime juice, red onion, jalapeño, cilantro, and diced Roma tomato for a dip that's layered with flavor without being fussy. Instead of chips, the guacamole gets spooned into crisp bell pepper strips and hollowed cucumber rounds, turning every bite into a self-contained little vessel that's as fun to eat as it looks on a platter. The cucumber cups add a cool, refreshing contrast to the rich avocado, while the bell pepper brings a subtle sweetness that pairs beautifully with the heat from the jalapeño. Everything here is whole-food and plant-based, so there's no need to scan labels or worry about hidden ingredients sneaking in. It's a naturally clean recipe that works just as well as a party appetizer as it does a light snack or starter. Serve it immediately after filling so the veggies stay crisp and the guacamole stays vibrant.
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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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