Citric Acid Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, filled with crisp broccoli sprouts, cool cucumber, and paper-thin radish slices — it's fresh, vibrant, and genuinely satisfying without any cooking required. The golden turmeric-cumin dressing is whisked together in minutes from olive oil, warm spices, and fresh lemon juice, giving every bite an earthy, slightly citrusy lift that ties the whole thing together beautifully. For anyone navigating a citric acid restriction, the dressing relies on freshly squeezed lemon juice rather than the processed citric acid additive found in so many bottled dressings and packaged seasonings, so you stay in full control of what goes in. Each avocado half gets generously mounded with the dressed sprout mixture, then finished with a final drizzle of that spiced oil — it looks like something you'd order at a café but comes together on your own counter. Optional pumpkin seeds add a satisfying crunch, and a scatter of fresh cilantro brightens the whole plate. Serve it immediately so the avocado stays vivid and the sprouts keep their snap.
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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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