Chestnut Free Paleo Smoky Paprika Guacamole Veggie Cups
Creamy, smoky, and just a little bit spicy, 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 fresh lime juice and cilantro keep things bright and lively. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — making every bite crisp, refreshing, and completely grain-free. It's a clever presentation that feels fancy without requiring any real effort, and the colorful platter practically styles itself. For anyone navigating tree nut concerns, every single ingredient here is straightforward produce and pantry spices — no hidden surprises, no label-reading stress. The whole thing comes together in one bowl with a fork, which means less cleanup and more time actually enjoying the food. Bring it to a party, set it out for game day, or just make it for yourself on a Tuesday — it absolutely holds its own either way.
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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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