Paleo Smoky Paprika Guacamole Veggie Cups
This is the kind of appetizer that disappears before you even sit down — creamy, smoky guacamole piled into crisp bell pepper strips and hollowed cucumber rounds for a snack that's as fun to eat as it is to look at. Three ripe avocados get mashed and layered with smoked paprika, cumin, fresh lime juice, and cilantro, giving every bite a deep, earthy warmth with a bright finish. The optional cayenne adds a gentle kick if you're into a little heat, and the diced Roma tomato keeps the texture lively and fresh. Using veggie cups instead of chips means this is completely grain-free and naturally in line with whole-food eating — no swaps or substitutions needed. It comes together in just a few steps and serves four, making it an easy win for a crowd or a satisfying afternoon snack. The cucumber rounds are especially clever — hollowed out just enough to cradle the guacamole without losing 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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