Lactose Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves make the most natural little bowls, and filling them with a crisp tangle of broccoli sprouts, cucumber, and radish turns a simple idea into something genuinely impressive. The real star is the turmeric-cumin dressing — bright with fresh lemon juice and rounded out with ginger, it ties every element together in a way that feels both vibrant and grounding. Everything here is naturally free of dairy in any form, so there's no swapping, substituting, or label-checking required — just whole, clean ingredients doing exactly what they should. The peppery bite of the sprouts plays beautifully against the cool cucumber and the rich, buttery avocado, giving you a range of textures in every forkful. Optional pumpkin seeds add a satisfying little crunch on top, and a scatter of fresh cilantro lifts the whole dish with a pop of herbal freshness. It comes together in minutes with nothing more than a whisk and a bowl, making it just as practical for a quick lunch as it is for a stylish 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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