Coconut 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 golden turmeric-cumin dressing — whisked together with fresh lemon juice, olive oil, and a hint of ginger, it brings warmth and brightness to every bite without a drop of anything tropical or tree-nut derived. Many store-bought dressings and health-food-style bowls sneak in coconut aminos, coconut oil, or coconut milk, so making this one from scratch means you stay completely in control of what goes on your plate. The whole thing comes together in one bowl and a quick whisk, no cooking required, which makes it ideal for a fast lunch or an impressive starter. A final scatter of fresh cilantro and pumpkin seeds adds an herby, nutty finish that rounds out the textures beautifully. Serve it immediately so the avocado stays vibrant and the sprouts keep their satisfying crunch.
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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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