Low Iodine Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
These avocado cups are the kind of dish that looks like it took serious effort but comes together in minutes with nothing more than a whisk and a cutting board. Creamy avocado halves become natural bowls for a crisp, refreshing tangle of broccoli sprouts, cucumber, and radish — textures that play off each other beautifully in every bite. The real star is the turmeric-cumin dressing, a bright, earthy vinaigrette built from lemon juice and olive oil that ties everything together with a warm, slightly citrusy kick. Managing iodine intake can feel limiting, especially when so many dressings and packaged toppings sneak in iodized salt or sea-derived additives — here, every single ingredient is naturally low in iodine, and the recipe calls for fine sea salt in a small, controlled amount. Fresh produce, cold-pressed olive oil, and ground spices are all doing the heavy lifting, so there's no guesswork about what's in your food. A scatter of cilantro and pumpkin seeds at the end adds a finishing touch that makes this feel genuinely restaurant-worthy. Serve it immediately so the avocado stays vibrant and the sprouts keep their satisfying crunch.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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