Lupin 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 — then finished with a bright, golden dressing that smells incredible the moment you whisk it together. The turmeric-cumin-ginger combination gives the whole dish a warm, earthy depth that plays beautifully against the fresh lemon juice and grassy olive oil. Everything comes together in minutes with no cooking required, just a quick whisk and a toss before piling the sprout mixture into each avocado cavity. Lupin flour and lupin-derived ingredients have quietly crept into all kinds of packaged dressings and health foods, so making your own from scratch with these straightforward pantry spices keeps things clean and worry-free. The optional pumpkin seeds add a satisfying little crunch on top, and the cilantro lifts the whole plate with a pop of color. Serve it immediately so the avocado stays vibrant and the sprouts hold their texture — this one is as stunning to look at as it is to eat.
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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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