Cinnamon 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 came from a trendy café but comes together in minutes with zero cooking required. Ripe avocado halves act as edible bowls for a crisp tangle of broccoli sprouts, cucumber, and radish — textures that play off each other beautifully in every bite. The real star is the turmeric-cumin dressing, a bright, earthy vinaigrette built from lemon juice, olive oil, and warm ground spices that tie everything together without any heat or sweetness. For anyone navigating a cinnamon sensitivity, spice blends and store-bought dressings can be a minefield, since cinnamon sneaks into all kinds of unexpected places — this recipe keeps the spice profile clean and intentional, using only turmeric, cumin, and ginger. Everything is whisked together from scratch, so you know exactly what's going into the bowl. Optional pumpkin seeds add a satisfying crunch, and a handful of fresh cilantro lifts the whole plate with a pop of herbal brightness. It's the kind of effortless, nourishing recipe you'll find yourself coming back to again and again.
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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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