Creamy mashed avocado gets its smoky depth from smoked paprika, cumin, and a pinch of cayenne, brightened with fresh lime juice and folded with diced Roma tomato and cilantro. Instead of chips, crisp bell pepper strips and hollowed cucumber rounds do the scooping, turning this into a crunchy, refreshing bite-sized snack. Every component here is whole-food and simple to portion and season exactly to your own taste, which makes it easy to keep this one in an added salt–conscious rotation. The veggie cups hold their shape well, so they're great for prepping ahead and assembling right before serving. A light dusting of smoked paprika on top adds color and a final hit of smokiness without any extra fuss. It's a light, vibrant dish that still feels indulgent, and it works just as well for a quick lunch as it does for a party platter.
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Cut the bell peppers into 1½-inch wide strips or rings, trimming away the seeds and white pith to create shallow, scoop-shaped cups. Using a small melon baller or teaspoon, hollow out the center of each cucumber round, leaving a ¼-inch base intact to form a cup. Arrange all veggie cups on a serving platter.
Place the avocado flesh in a mixing bowl and mash with a fork to your preferred texture — leave it slightly chunky for the best result.
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