MSG 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 — it's fresh, vibrant, and genuinely beautiful on a plate. The real star is the turmeric-cumin dressing, whisked together from lemon juice, olive oil, and warm ground spices that give every bite a golden, earthy kick without a single flavor enhancer in sight. That's the quiet win with this recipe: every ingredient is whole and straightforward, so there's no need to squint at a label wondering what's hiding in a seasoning packet or bottled dressing. The dressing comes together in one small bowl in under a minute, and the whole assembly is just a matter of spooning and stacking. Optional cilantro and pumpkin seeds add a herby brightness and a little crunch if you want to take it up a notch. It works beautifully as a light lunch, a starter, or a side that looks far more impressive than the effort required.
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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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