Cashew Free Paleo Smoky Paprika Guacamole Veggie Cups
Creamy, smoky, and loaded with fresh flavor, this guacamole is the kind of dip that disappears fast at any gathering. Smoked paprika and cumin give the mashed avocado a deep, earthy warmth, while a hit of lime juice and fresh cilantro keep everything bright and vibrant. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — making this a naturally grain-free, whole-food snack that feels just as satisfying. The veggie cups add a satisfying crunch and a pop of color that makes the whole platter look genuinely impressive with very little effort. Every single ingredient here is straightforward and clean, so there's no need to scan labels or stress about hidden additives sneaking into your snack spread. It's the kind of recipe that works just as well for a casual weeknight bite as it does for a party platter — just set it out and watch it go.
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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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