Mediterranean Diet Friendly Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves make the most natural little bowls, and filling them with crisp broccoli sprouts, cool cucumber, and paper-thin radishes turns a simple idea into something genuinely stunning on the plate. The real magic here is the dressing — a bright whisk of lemon juice and extra-virgin olive oil warmed up with turmeric, cumin, and a hint of ginger that ties every element together. Those spices aren't just for flavor; they're exactly the kind of anti-inflammatory, plant-forward ingredients that make this style of eating feel like a treat rather than a compromise. Everything is fresh, everything is whole, and there's no heavy cooking involved — just a quick toss and a drizzle before serving. Optional pumpkin seeds add a satisfying crunch, and a scatter of cilantro lifts the whole dish with a little herby brightness. It comes together in minutes and looks impressive enough to serve at a casual lunch or as a light starter when you want to put something beautiful on the table without much effort.
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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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