Celery 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, lemon-forward vinaigrette with warm spice notes that ties every element together without overwhelming the fresh produce. Because the whole dish is built from whole vegetables, sprouts, and a handful of pantry spices, there's no need to scan labels or worry about sneaky plant-based fillers that often contain hidden celery or celery seed. Everything gets whisked, tossed, and spooned together in minutes, making it an ideal light lunch or elegant starter when you want something impressive without much effort. The optional pumpkin seeds add a satisfying crunch, and a scatter of fresh cilantro lifts the whole plate with a little herbal brightness. 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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