Gut Friendly 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, colorful, and genuinely satisfying without any cooking required. The real star is the turmeric-cumin dressing, a bright lemon-and-olive-oil vinaigrette warmed with ginger and black pepper that ties every element together beautifully. Broccoli sprouts are a powerhouse ingredient for anyone focused on digestive wellness, and pairing them with healthy fats from the avocado helps your body absorb all that goodness more effectively. The dressing comes together with a quick whisk, the filling is just a simple toss, and the whole thing is assembled and on the table in minutes — no stove, no stress. Optional cilantro and pumpkin seeds add a finishing layer of texture and flavor that makes it feel like something you'd order at a wellness café. This is the kind of recipe that proves eating with your gut in mind doesn't mean sacrificing any of the fun.
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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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