Nightshade Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, piled high with crisp broccoli sprouts, cool cucumber, and paper-thin radish slices for a dish that looks stunning with almost zero effort. The real star is the golden turmeric-cumin dressing — whisked together with fresh lemon juice, olive oil, and a hint of ginger, it's bright, earthy, and just bold enough to make every bite interesting. Eating without nightshades doesn't mean giving up on vibrant, satisfying food, and this recipe is proof of that — every single ingredient is naturally in the clear, no substitutions needed. The sprout-and-vegetable filling gets tossed in half the dressing before it's spooned into the avocado cavities, so the flavors are layered rather than flat. A final drizzle over the top ties everything together, and optional cilantro and pumpkin seeds add a little freshness and crunch if you want them. It comes together in minutes and works equally well as a light lunch, a starter, or a side that steals the show at the table.
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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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