Nutmeg Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Fresh, vibrant, and ready in minutes, these avocado cups are the kind of dish that looks like you put in way more effort than you actually did. Creamy avocado halves become natural bowls for a crisp tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices — textures that play off each other beautifully in every bite. The real star is the turmeric-cumin dressing, a bright, earthy vinaigrette built from lemon juice, olive oil, and warm ground spices that ties everything together without overpowering the fresh ingredients. Because the whole spice blend is made from scratch right here, there's no need to second-guess store-bought seasoning mixes that sometimes sneak in unexpected additions. A finishing scatter of cilantro and pumpkin seeds adds a little herbal lift and subtle crunch if you're feeling it. This one 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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