Pistachio 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 things bright and lively. Instead of chips, the guacamole gets spooned into hollowed cucumber rounds and bell pepper strips — a clever, grain-free move that makes every bite feel a little fancy without any extra effort. The whole thing comes together with whole-food ingredients you can feel good about, and there's zero need to scan labels for hidden nut-based fillers or shared-facility warnings. Bell peppers in any color work beautifully here, so you can mix and match for a platter that looks as good as it tastes. Serve it immediately for the freshest flavor, or prep the veggie cups ahead of time and mash the guacamole right before guests arrive.
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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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