BHA & BHT 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 — all tied together with a bright, golden dressing built from lemon juice, olive oil, turmeric, cumin, and ginger. Every ingredient is whole and unprocessed, which is exactly the point when you're trying to avoid synthetic preservatives like BHA and BHT that sneak into packaged dressings, oils, and even some spice blends. Making the dressing yourself from scratch takes about two minutes and a whisk, so there's no guesswork about what's actually in it. The turmeric gives the dressing a warm, earthy depth while the lemon keeps everything tasting fresh and lively — it's a combination that somehow feels both bold and clean at the same time. Piled high into the avocado cavity and finished with optional cilantro and pumpkin seeds, this dish looks genuinely impressive on a plate without requiring any real cooking at all. It works beautifully as a light lunch, a starter, or a side that holds its own next to almost anything.
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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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