Hazelnut 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 turmeric-cumin dressing — a bright, lemon-forward vinaigrette with warm spice from ginger that ties every element together in just a few whisks. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Because the dressing is made from scratch with pantry spices and fresh lemon juice, you stay in complete control of what goes into it. The whole thing comes together in minutes: whisk, toss, spoon, and serve. Optional pumpkin seeds add a satisfying crunch on top without introducing any nut-based ingredients. It's the kind of fresh, vibrant dish that works as a light lunch, a dinner starter, or an impressive spread for guests.
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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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