Ripe avocados get mashed to a creamy, slightly chunky texture and loaded up with smoked paprika, cumin, garlic powder, and a bright hit of lime juice — this is guacamole with real depth, not an afterthought dip. Diced Roma tomato and fresh cilantro fold in for freshness, and every scoop gets tucked into crisp bell pepper strips and hollowed-out cucumber rounds instead of chips, so the crunch factor never lets up. It's a snack that feels indulgent but is really just clean produce and bold spice doing all the work. A dusting of extra smoked paprika on top makes each cup look as good as it tastes, and the whole thing comes together in minutes with no cooking required. Whether you're setting these out for a party or packing them for a quick lunch, they're an easy, satisfying option that fits neatly into a Whole30 kitchen.
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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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