Creamy mashed avocado gets brightened with fresh lime juice and folded with red onion, minced jalapeño, cilantro, and diced Roma tomato for a guac that's bold in flavor and satisfying in texture. Instead of scooping it up with chips, you spoon it straight into crisp bell pepper strips and hollowed cucumber rounds, so every bite comes with a fresh, crunchy vessel built right in. It's a colorful, no-cook snack or appetizer that comes together in minutes and looks great on a platter for a crowd. The cumin adds a warm, earthy note if you want it, while the lime and salt keep the avocado tasting bright rather than flat. This one's a natural fit for a Whole30 spread, since it's just clean produce and simple seasoning from start to finish. Make it right before serving so the peppers and cucumbers stay crisp and the guacamole stays vibrant green.
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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.
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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