Mini Guacamole & Olive Cups Recipes {Healthy Snack}

Surprise your kids with these fun Mini Guacamole and Olive Cups…the perfect healthy after school snack. They’d be great as appetizers, too! Thanks to California Avocados for sponsoring this post and helping me to share this recipe with you.

I’ve come to realize that my kids are in a constant state of “starving”. Actually, make that “sta-a-a-a-arving”, with a dose of drama mixed in.

Half of the time I remind them to drink some water because, really, how can they possibly be hungry only half an hour after they finish their lunch? If they have even a tablespoon of my gene pool, their bodies are probably crying, “Drought!” rather than, “Famine!”

The one exception is when they walk in the door after school. Their brains have been hard at work all day and their tummies need something to hold them over until dinnertime.

It’s been awhile since I’ve made a batch of guacamole (what was I thinking?!), but I had a collection of perfectly ripe California avocados that were begging to be used. Who am I to deny them?

If your avocados aren’t quite ripe enough, place them in a paper bag with an apple or two and store the bag at room temperature. Apples release a gas called ethylene, which is a ripening agent. When the avocados yield to gentle pressure, they are ready to eat.

I used some of my friend’s limes that I used for the Spice Rubbed Lime Salmon Recipe. The juice added some tang and stopped the smashed avocados from browning. Raw onion is not my friend, so I stuck to garlic, tomatoes, cumin, cayenne and salt as my guacamole mix-ins. It tasted great, but I was looking for something extra to make a special after school snack.

And then it hit me. Black olives! A forever favorite of my boys.

There are a always a few packages of phyllo shells in our freezer because they’re handy for last-minute appetizers and desserts, and they defrost in about 10 minutes when sitting at room temperature.

I scooped a tablespoon of the guacamole in each shell and topped each one with an olive slice. Voilà…afternoon snack!

My boys’ refrain of “We’re SO hungry!” turned into “These are REALLY good!”

Mission accomplished.

Other healthy snack recipes:

Cookin’ Canuck’s Mini Avocado & Hummus Quesadilla Recipe
Cookin’ Canuck’s No-Bake Carrot Cake Granola Bites Recipes {Low Sugar & Gluten-Free}
Grab Your Spork’s Sweet Potato Hummus
Healthy Seasonal Recipes’ Honey Nut Snack Bars
The Clever Carrot’s Blackberry Ginger Smoothie

Mini Guacamole & Olive Cups Recipes {Healthy Snack}

Surprise your kids with these fun Mini Guacamole and Olive Cups...the perfect healthy after school snack. They'd be great as appetizers, too!

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Course: Appetizers, Snacks

Cuisine: American

Keyword: Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 15 Servings

Calories: 48kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 1/2 California avocados pitted
• 1 teaspoon fresh lime juice
• 1 clove garlic minced
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1 dash or more cayenne pepper
• 3 tbsp diced tomato
• 3 tbsp diced black olives
• 2 tsp minced cilantro
• 15 store-bought phyllo shells defrosted
• 2 black olives cut into half-circles

Instructions

• In a medium bowl, smash the avocados with the back of a fork.
• Mix in the lime juice, garlic, cumin, salt and cayenne pepper until combined. Taste and add more cayenne pepper, if desired.
• Stir in the diced tomato, black olives and cilantro.
• Scoop 1 tablespoon of the guacamole into each phyllo shell, and top each with a black olive half-circle. Serve.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

Nutrition

Serving: 1Stuffed Shell | Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2.5mg | Calcium: 4mg | Iron: 0.2mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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