Macadamia 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, 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 — which means the whole spread is naturally grain-free and built entirely from whole foods. It's a smart move for anyone following a paleo approach who still wants something that feels festive and snack-worthy. The veggie cups also make for gorgeous presentation on a platter, so this pulls double duty as a crowd-pleasing appetizer and a genuinely nourishing bite. No nuts of any kind make an appearance here — just ripe avocados, bold spices, and crisp vegetables doing all the heavy lifting. Make it right before serving so the guacamole stays vibrant 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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