Breastfeeding Friendly Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, piled high with crisp broccoli sprouts, cool cucumber, and paper-thin radish slices — all tied together with a bright, golden dressing that smells absolutely incredible. The turmeric-cumin-ginger combination brings warmth and depth without any heat, making it a flavor-forward choice that's still gentle and nourishing. Healthy fats from the avocado and olive oil are exactly what a nursing body needs, and the fresh lemon juice keeps everything tasting vibrant and light. Broccoli sprouts are a quiet nutritional powerhouse, and pairing them with crunchy cucumber and radish means every bite has real texture and freshness. The dressing comes together with a quick whisk, and the whole assembly takes just minutes — no stove, no fuss, no reheating a meal one-handed while holding a baby. Optional pumpkin seeds add a satisfying little crunch on top, and the cilantro lifts the whole dish if you're a fan. It's the kind of recipe that feels like a treat while quietly doing a lot of good work.
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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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