Eggless Paleo Smoky Paprika Guacamole Veggie Cups
Smoky, creamy, and loaded with bold spice, this guacamole is the kind of dip that makes people hover near the snack table. Smoked paprika and cumin give the mashed avocado a deep, almost campfire-like warmth, while fresh lime juice and cilantro keep everything bright and lively. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — a clever swap that keeps things light and entirely plant-based without sacrificing any of the fun. The veggie cups also make this naturally portable and party-ready, since each one is already pre-loaded and easy to grab. Every single ingredient here is whole and straightforward, so there's no label-reading stress or worry about hidden additives sneaking into your snack spread. The touch of cayenne is optional, but if you like a little heat, don't skip it — it plays beautifully against the cool cucumber. This is the kind of recipe that looks impressive on a platter but comes together with almost no effort at all.
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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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