Breastfeeding Friendly Paleo Smoky Paprika Guacamole Veggie Cups
Creamy, smoky, and loaded with fresh flavor, this guacamole is the kind of snack that feels indulgent while actually doing your body a lot of good. Ripe avocados bring healthy fats that support both energy and nutrition during the postpartum period, and the lime juice, cumin, and smoked paprika layer in bold flavor without relying on anything processed or packaged. Folding in fresh tomato and cilantro keeps everything bright and vibrant, so it tastes as good as it looks. The bell pepper strips and hollowed cucumber rounds make clever little edible vessels — no chips, no crackers, just crisp, hydrating vegetables that pair beautifully with the rich guacamole. It's an easy, no-cook assembly that comes together quickly, which is exactly what you need when time and energy are at a premium. Serve it on a platter and it looks impressive enough for guests, but honestly it's just as satisfying eaten standing at the kitchen counter during a rare quiet moment.
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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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