Walnut Free Paleo Smoky Paprika Guacamole Veggie Cups
Creamy, smoky, and packed with bold spice, 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, bell pepper strips and hollowed cucumber rounds do the scooping — a clever swap that keeps things crisp, fresh, and entirely grain-free. The whole spread is built from whole, recognizable ingredients with zero processed add-ins, so you never have to second-guess what's in it. Guacamole recipes can sometimes sneak in unexpected extras, but every element here is straightforward and easy to verify at a glance. Whether you're serving a crowd or just snacking solo, the little veggie cups make it feel like a proper appetizer without any extra fuss. Pipe the guacamole in, dust with a pinch of smoked paprika, and it's genuinely gorgeous on a platter.
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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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