Gut Friendly 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. Ripe avocados get mashed to a satisfying, slightly chunky texture, then layered with smoked paprika, cumin, lime juice, and fresh cilantro for a bold, complex bite that feels anything but plain. Instead of chips, the guacamole is spooned into hollowed cucumber rounds and bell pepper strips — a clever swap that keeps things light and easy on digestion while adding a satisfying crunch. Every ingredient here is whole, unprocessed, and naturally free from the additives and preservatives that can quietly wreak havoc on a sensitive gut. The bell peppers and cucumber act as crisp, refreshing vessels that complement the richness of the avocado without overwhelming it. A dusting of smoked paprika on top makes each little cup look as good as it tastes, so this one works just as well for a casual snack as it does for a party spread.
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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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