Tree Nut Free Paleo Smoky Paprika Guacamole Veggie Cups
Creamy, smoky, and loaded with fresh flavor, this guacamole is the kind of dip that disappears the moment it hits the table. Smoked paprika and cumin give the mashed avocado a deep, almost campfire-like warmth, while lime juice and fresh cilantro keep everything bright and vibrant. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — a clever move that keeps things light, crunchy, and completely grain-free. The veggie cups also make this naturally portable and party-ready, no bowl required. Since every ingredient here is whole and straightforward, there's zero guesswork about hidden additives or shared-facility concerns that can come with packaged snack foods. Folding in diced Roma tomato at the end adds a juicy pop of texture without muddying the spice blend. Whether you're serving a crowd or just treating yourself to a seriously satisfying snack, this one is hard to beat.
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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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