Brazil Nut 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 on a plate and tastes even better. The real star is the turmeric-cumin dressing — a bright, lightly emulsified blend of fresh lemon juice and extra-virgin olive oil warmed by ginger and cumin that ties every element together beautifully. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just fresh, whole produce and pantry spices. The assembly is refreshingly simple: whisk, toss, spoon, and drizzle, and you're done. Optional pumpkin seeds add a satisfying crunch on top, and a scatter of fresh cilantro brings a herby lift if you're into it. This is the kind of dish that feels fancy enough for guests but easy enough for a solo lunch when you want something nourishing without turning on the stove.
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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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