Cashew 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 and eats even better. The real star is the turmeric-cumin dressing — a bright, earthy vinaigrette whisked together with fresh lemon juice, olive oil, and a touch of ginger that ties every element together beautifully. Everything in this recipe is whole-food and plant-based, so there's zero guesswork about hidden nut ingredients sneaking in through a sauce or a garnish. For anyone navigating tree nut sensitivities, that kind of straightforward ingredient list is genuinely refreshing. The optional pumpkin seeds add a satisfying crunch without any of the cross-contamination concerns that come with mixed nut toppings. Assembly takes just minutes — whisk, toss, spoon, and drizzle — making this an ideal light lunch or impressive starter that comes together with almost no effort. Serve it immediately so the avocado stays vibrant and the sprouts keep their delicate texture.
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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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