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Guacamole veggie platter
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Zesty Guacamole Veggie Platter

Course Appetizer
Cuisine American
Servings 4

Ingredients

  • 3 ripe avocados peeled, pitted, and mashed
  • 1 lime juiced (adjust to taste)
  • 1/4 cup red onion finely diced
  • 1 medium tomato seeded and finely diced
  • 1 small jalapeño finely diced (optional, for heat)
  • 2 tablespoons fresh cilantro chopped
  • 1/4 teaspoon ground cumin optional, for extra flavor
  • Salt and pepper to taste

For The Veggie Platter

  • 1 cup cherry tomatoes
  • 1 cup baby carrots
  • 1 cup cucumber slices
  • 1 cup bell pepper strips use a mix of red, yellow, and green for vibrant colors
  • 1 cup broccoli florets
  • 1 cup snap peas

Instructions

Step 1: Prepare the Guacamole

  • In a medium bowl, mash the avocados using a fork until smooth but slightly chunky.
  • Tip: To keep your guacamole creamy and lump-free, use a potato masher or fork. Avoid over-blending to preserve texture.
  • Add lime juice immediately to prevent browning and infuse zesty flavor.
  • Stir in red onion, tomato, jalapeño (if using), and cilantro.
  • Sprinkle ground cumin (if desired), and season with salt and pepper to taste. Mix until well combined.

Step 2: Assemble the Veggie Platter

  • Arrange the cherry tomatoes, baby carrots, cucumber slices, bell pepper strips, broccoli florets, and snap peas on a large serving platter.
  • Place the guacamole in a serving bowl at the center of the platter.
  • Garnish the guacamole with a few cilantro leaves and a sprinkle of diced tomato for a pop of color.