Gelatin Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
These avocado cups are the kind of dish that looks like it came from a trendy café but comes together in minutes with nothing more than a whisk and a cutting board. Each halved avocado becomes a natural bowl, cradling a crisp tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices that add a satisfying bite and a pop of color. The real star is the turmeric-cumin dressing — bright with fresh lemon juice and warm with ginger, it ties every element together in a way that feels bold without being heavy. Because every single ingredient here is a whole food or pantry spice, there's zero need to scrutinize labels for hidden animal-derived thickeners or setting agents that can sneak into packaged dressings and store-bought sauces. You simply whisk, toss, fill, and drizzle. The optional pumpkin seeds add a gentle crunch and a nutty finish that makes each bite feel complete. Serve these immediately after assembling and the avocado stays vibrant, creamy, and absolutely gorgeous on 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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