Mustard 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 a hit of lime juice and fresh cilantro keep everything bright and vibrant. The real genius here is the serving vessel — crisp bell pepper strips and hollowed cucumber rounds replace chips entirely, making this naturally grain-free and as fresh as it gets. For anyone navigating condiment labels at the store, this recipe is entirely built from whole ingredients, so there's nothing hidden to worry about. Every component is straightforward and easy to verify, which makes it a genuinely stress-free option for parties or snack spreads. Spoon the guacamole in, dust with a little extra smoked paprika, and you've got something that looks impressive without requiring much 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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