Chestnut Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
These avocado cups are the kind of dish that looks like it came from a trendy café but comes together in minutes with nothing more than a whisk and a cutting board. Creamy avocado halves act as edible bowls, cradling a crisp tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices that bring serious texture and freshness to every bite. The real star is the golden turmeric-cumin dressing — bright with lemon juice, warm with ginger, and just rich enough from a drizzle of extra-virgin olive oil to tie everything together beautifully. Because the entire recipe is built around whole vegetables, fresh citrus, and pantry spices, there are no hidden ingredients to second-guess, making it a genuinely stress-free choice for anyone navigating tree nut or specific nut-family restrictions. Optional pumpkin seeds add a satisfying crunch on top, and a scatter of fresh cilantro lifts the whole plate with a little herby brightness. Serve it immediately so the avocado stays vibrant and the sprouts keep their delicate crispness — this one is best enjoyed the moment it hits the table.
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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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