Pork Free Paleo Smoky Paprika Guacamole Veggie Cups
Creamy, smoky, and loaded with fresh flavor, this guacamole gets a serious upgrade from smoked paprika and cumin that give it a deep, almost campfire-like warmth. Instead of chips, the dip is served right inside hollowed cucumber rounds and bell pepper strips, turning a classic snack into something that feels genuinely impressive on a platter. Every single ingredient here is whole and plant-based, so there's nothing to second-guess — no hidden additives, no processed fillers, just real food doing all the heavy lifting. The lime juice keeps the avocado bright and tangy while the Roma tomato and fresh cilantro add pops of color and freshness in every bite. Bell peppers bring a satisfying crunch and a little natural sweetness that plays beautifully against the smoky, spiced guacamole. These are the kind of bites that disappear fast at a party, but they're equally good as a light lunch or a snack you actually feel good about eating. Make the guacamole just before serving for the best color and flavor, and don't skip the final dusting of smoked paprika — it makes the whole platter look stunning.
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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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