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 or crackers, the guacamole gets spooned right into hollowed cucumber rounds and bell pepper strips — a clever move that keeps the whole spread naturally grain-free without any substitutions or workarounds. That means no scanning labels for hidden grain-based additives, because every single component here is a whole, recognizable ingredient. The veggie cups also add a satisfying crunch that honestly works better than a chip for scooping up a chunky, tomato-studded guac. Whether you're putting together a party platter or just want a snack that feels a little more intentional, these little cups deliver serious flavor with minimal fuss. Dust with that final pinch of smoked paprika and they look almost too pretty to eat — almost.
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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.
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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