Ginger 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, earthy warmth, while fresh lime juice and cilantro keep things bright and vibrant. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — making every bite naturally grain-free and totally satisfying. It's a smart move for anyone eating paleo or simply trying to keep things clean and whole-food focused. Many store-bought dips and seasoning blends sneak in unexpected spice blends, so making this from scratch means you know exactly what's in every scoop. The veggie cups also double as built-in portion control, which makes this just as practical for a weeknight snack as it is for a party platter. Serve it immediately after assembling so the guacamole stays fresh and the veggie cups hold their satisfying crunch.
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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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