Beef Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, loaded with peppery broccoli sprouts, crisp cucumber, and paper-thin radish slices for a combination that looks stunning and eats even better. The real star is the golden turmeric-cumin dressing — whisked together with fresh lemon juice, olive oil, and a hint of ginger, it brings a warm, earthy brightness that ties every element together. Because the whole dish is built around fresh produce and pantry spices, there's nothing to second-guess about what's in it — just clean, vibrant ingredients from start to finish. The sprout and vegetable mixture gets tossed in half the dressing first, so every bite inside the avocado is already seasoned before the final drizzle goes on top. A scatter of cilantro and pumpkin seeds at the end adds a little herbal freshness and satisfying crunch without complicating the prep. This is the kind of recipe that comes together in minutes but looks like you put in serious effort — perfect for a light lunch, a starter, or an impressive addition to any spread.
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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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