Mushroom 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 for a combination that looks stunning and eats even better. The real star is the golden turmeric-cumin dressing — whisked together with fresh lemon juice, olive oil, and a hint of ginger, it brings warm, earthy depth to every bright, fresh bite. Because the whole dish is built from whole vegetables, seeds, and pantry spices, there are absolutely no hidden fungi or fungal-derived ingredients to worry about, which can be a genuine challenge with store-bought dressings and pre-made salads. Everything comes together in one small bowl and one toss, so the effort is minimal but the payoff looks like something you'd order at a trendy café. Serve it immediately after assembling so the sprouts stay lively and the avocado holds its shape. A scatter of cilantro and pumpkin seeds on top is optional but adds a little extra color and crunch that makes the whole plate feel complete.
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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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