Print Options:

Guacamole with Vegetable Crudités

A fresh, vibrant paleo-friendly appetizer that combines creamy guacamole with crisp seasonal vegetables.

Recipe Information

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Servings: 4
  • Cuisine: Mexican-inspired
  • Diet: Paleo, Gluten-free, Vegan
  • Difficulty: Easy

Equipment Needed

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Citrus juicer (optional)
  • Vegetable peeler
  • Serving platter

Ingredients

For the Guacamole:

  • 3 ripe avocados
  • 1 lime, juiced
  • 1 small red onion, finely diced
  • 2 Roma tomatoes, seeded and diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cumin

For the Crudités:

  • 2 medium carrots, peeled and cut into sticks
  • 2 celery stalks, cut into sticks
  • 1 cucumber, sliced
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 8-10 radishes, trimmed and halved

Instructions

https://youtu.be/s8MHdr5UoHE?si=M9b3ulyYKbW3w8HN
  1. Prepare the Guacamole:
    • Halve the avocados, remove pits, and scoop flesh into a large bowl
    • Mash avocados with a fork, leaving some chunks for texture
    • Add lime juice immediately to prevent browning
    • Fold in diced onion, tomatoes, cilantro, and jalapeño (if using)
    • Season with salt and cumin
    • Taste and adjust seasoning as needed
  2. Prepare the Crudités:
    • Wash all vegetables thoroughly
    • Peel carrots and cut into 3-inch sticks
    • Cut celery into 3-inch sticks
    • Slice cucumber into 1/4-inch thick rounds
    • Remove seeds from bell peppers and cut into strips
    • Trim radishes and cut in half
  3. Assembly and Presentation:
    • Place guacamole in the center of a large serving platter
    • Arrange vegetable crudités around the guacamole in a circular pattern
    • Garnish with extra cilantro if desired

Chef's Tips

  • Choose avocados that yield slightly when pressed
  • For extra crunch, ice the cut vegetables for 10 minutes
  • Prepare vegetables up to 24 hours in advance and store in water
  • Keep guacamole fresh by placing plastic wrap directly on its surface

Nutrition Information (per serving)

  • Calories: 245
  • Total Fat: 18g
  • Saturated Fat: 2.5g
  • Carbohydrates: 20g
  • Fiber: 12g
  • Protein: 4g
  • Sodium: 310mg

Variations

  • Add garlic powder for extra flavor
  • Include jicama sticks for additional crunch
  • Substitute lime with lemon juice
  • Add cherry tomatoes to the crudité selection
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Total Time: 20 mins
Calories 245
Dietary Paleo
Description

A fresh, vibrant paleo-friendly appetizer that combines creamy guacamole with crisp seasonal vegetables.

Ingredients
    For the Guacamole
  • 3 ripe avocados
  • 1 lime, juiced
  • 1 small red onion, finely diced
  • 2 Roma tomatoes, seeded and diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cumin
    • For the Crudités
  • 2 medium carrots, peeled and cut into sticks
  • 2 celery stalks, cut into sticks
  • 1 cucumber, sliced
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 8 radishes, 8-10 trimmed and halved
Instructions
  1. Prepare the Guacamole
    • Halve the avocados, remove pits, and scoop flesh into a large bowl
    • Mash avocados with a fork, leaving some chunks for texture
    • Add lime juice immediately to prevent browning
    • Fold in diced onion, tomatoes, cilantro, and jalapeño (if using)
    • Season with salt and cumin
    • Taste and adjust seasoning as needed
  2. Prepare the Crudités
    • Wash all vegetables thoroughly
    • Peel carrots and cut into 3-inch sticks
    • Cut celery into 3-inch sticks
    • Slice cucumber into 1/4-inch thick rounds
    • Remove seeds from bell peppers and cut into strips
    • Trim radishes and cut in half
  3. Assembly and Presentation
    • Place guacamole in the center of a large serving platter
    • Arrange vegetable crudités around the guacamole in a circular pattern
    • Garnish with extra cilantro if desired

Nutrition Facts

Amount Per Serving
Calories 245kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 2.5g13%
Sodium 310mg13%
Total Carbohydrate 20g7%
Dietary Fiber 12g48%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Chef's Tips

  • Choose avocados that yield slightly when pressed
  • For extra crunch, ice the cut vegetables for 10 minutes
  • Prepare vegetables up to 24 hours in advance and store in water
  • Keep guacamole fresh by placing plastic wrap directly on its surface

Variations

  • Add garlic powder for extra flavor
  • Include jicama sticks for additional crunch
  • Substitute lime with lemon juice
  • Add cherry tomatoes to the crudité selection
Read it online: https://dinedishdigest.com/recipe/guacamole-with-vegetable-crudites/