BHA & BHT Free Paleo Smoky Paprika Guacamole Veggie Cups
Creamy, smoky, and loaded with fresh flavor, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. Smoked paprika and cumin give the mashed avocado a deep, almost campfire-like warmth, while fresh lime juice and cilantro keep everything bright and vibrant. The real genius here is the serving vessel — bell pepper strips and hollowed cucumber rounds replace chips entirely, making every bite crisp, refreshing, and completely grain-free. For anyone navigating preservative concerns, this recipe is built entirely from whole, fresh ingredients with zero processed additives to worry about. No store-bought dips, no packaged crackers, no label-reading required. Everything comes together in one bowl with a fork, so the prep is as relaxed as the final presentation is impressive. Dust the tops with a pinch of extra smoked paprika right before serving and watch them vanish.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, plus more to taste
- 1 roma tomato, seeded and finely diced
- 3 tbsp fresh cilantro, finely chopped
For the veggie cups
- 2 large bell peppers (any color), cut into 1 ½-inch wide strips or rings
- 1 large english cucumber, cut into 1-inch thick rounds
For serving
- ¼ tsp smoked paprika, for garnish (optional)
Instructions
- 1
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.
- 2
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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