Chicken Free 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 for a dish that looks stunning with almost zero effort. The real star is the golden turmeric-cumin dressing — whisked together with fresh lemon juice, olive oil, and a hint of ginger, it brings warm, earthy depth that makes every bite feel intentional rather than thrown together. Because the whole recipe is built around fresh produce and pantry spices, there's no need to scrutinize labels or swap out any ingredients to keep things completely free of poultry. The sprout mixture gets tossed in half the dressing first, so the flavors soak in before it's mounded into the avocado cavities, and the remaining dressing gets drizzled on top for a glossy, restaurant-worthy finish. Optional cilantro and pumpkin seeds add a pop of color and a little crunch if you want to take it over the top. Serve it immediately so the avocado stays bright and the sprouts keep their satisfying bite — this one is best enjoyed fresh off the plate.
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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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