Eggless 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 — it's fresh, vibrant, and genuinely stunning on a plate. The real star is the turmeric-cumin dressing, whisked together with lemon juice, olive oil, and a hint of ginger, which brings a warm, earthy brightness that ties every element together. Because the whole dish is built around whole vegetables, sprouts, and a simple oil-and-citrus dressing, there's nothing hidden to worry about — no eggs lurking in a store-bought sauce or creamy component. Everything comes together in minutes with just two bowls and a whisk, making it an effortless choice for a light lunch or an impressive starter. A scatter of pumpkin seeds and fresh cilantro on top adds a little crunch and color without complicating things. Serve it immediately so the avocado stays bright and the sprouts keep their satisfying bite.
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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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