Barley Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
These avocado cups are the kind of dish that looks like it came from a trendy café but comes together in minutes with nothing more than a whisk and a cutting board. Each halved avocado becomes a natural bowl, cradling a crisp tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices that add a satisfying bite and a pop of color. The real star is the turmeric-cumin dressing — bright with fresh lemon juice and rounded out with ginger, it coats every ingredient in warm, earthy flavor without overpowering the freshness of the vegetables. Every single component here is naturally free of grains and grain derivatives, so there's no label-scanning or ingredient substitution required — just straightforward, wholesome cooking. Optional cilantro and pumpkin seeds on top add an herby finish and a little extra crunch if you want to take it one step further. Serve it immediately after assembling so the avocado stays vibrant and the sprouts keep their delicate texture. It works beautifully as a light lunch, a starter, or an impressive side that genuinely earns its good looks.
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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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