Gluten Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Every ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just fresh, whole foods that come together in minutes. The avocado halves act as edible bowls, cradling a crisp tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices that give each bite a satisfying crunch. What really pulls it all together is the golden turmeric-cumin dressing, whisked with lemon juice, olive oil, and a hint of ginger — bright, earthy, and just a little bold. It coats the sprout mixture beautifully before the whole thing gets mounded into the avocado and finished with a final drizzle. Optional cilantro and pumpkin seeds add a pop of color and a subtle nuttiness that make the plate look as good as it tastes. This is the kind of dish that feels restaurant-worthy but comes together on a single cutting board with almost no cleanup.
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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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