Capsaicin Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Fresh, vibrant, and genuinely satisfying, these avocado cups are the kind of dish that looks like it took serious effort but comes together in minutes with just a bowl and a whisk. The creamy avocado halves act as natural vessels for a crisp, peppery tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices — textures that play off each other beautifully in every bite. The dressing is where the real magic happens: ground turmeric, cumin, and ginger blended with bright lemon juice and good olive oil create a warm, earthy flavor that feels bold without any heat. For anyone navigating capsaicin sensitivity, finding a recipe with genuine depth and complexity — no chili, no hot sauce, no paprika — can feel like a rare win, and this one delivers. Every ingredient earns its place, and nothing is there just to add fire. A scatter of cilantro and pumpkin seeds on top adds a finishing touch that makes the whole plate feel restaurant-worthy. Serve it immediately so the avocado stays bright and the sprouts keep their satisfying crunch.
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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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