Almond Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, loaded with crisp broccoli sprouts, cool cucumber, and paper-thin radish slices for a combination that looks stunning and eats even better. The real star is the turmeric-cumin dressing — whisked together with fresh lemon juice, olive oil, and a hint of ginger, it brings warm, earthy depth to every bite without a drop of heat. Because the whole dish comes together in minutes with no baking or blending required, it's the kind of recipe you can pull off on a busy weeknight or serve at a weekend brunch and still look like you planned it all along. For anyone navigating nut-free eating, this one is genuinely stress-free — every ingredient is straightforward, and there's no need to scrutinize labels or swap anything out. The optional pumpkin seeds add a satisfying crunch and keep things safely in the clear, while the fresh cilantro lifts the whole plate with a bright, herby finish. Serve it immediately so the avocado stays vibrant and the sprouts hold their delicate texture.
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Learn more →Ingredients
4 servings
For the cups
- 2 ripe avocados, halved and pitted
- 1 cup broccoli sprouts, rinsed and dried
- ½ cup english cucumber, finely diced
- 4 radishes, thinly sliced
For the dressing
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp extra-virgin olive oil
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the lemon juice, olive oil, ground turmeric, ground cumin, ground ginger, salt, and black pepper until the dressing is uniform and slightly emulsified.
- 2
In a separate bowl, toss the broccoli sprouts, diced cucumber, and sliced radishes with half of the dressing until lightly coated.
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