Honey Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, loaded with peppery broccoli sprouts, crisp cucumber, and paper-thin radish slices for a dish that looks stunning with almost zero effort. The real star is the dressing — a bright, lemony vinaigrette warmed by ground turmeric, cumin, and ginger that ties every element together without a drop of sweetener in sight. Many store-bought dressings sneak in honey or agave, so whisking your own from pantry spices and fresh lemon juice is both the safest and most flavorful move. Half the dressing goes into the sprout mixture before it's piled into the avocado cups, and the rest gets drizzled right over the top, so every bite is thoroughly coated. A scatter of fresh cilantro and pumpkin seeds finishes things off with a little herbal brightness and satisfying crunch. This one works just as well as a light lunch as it does a show-off starter when you have people over.
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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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