Paleo Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Avocado halves become edible bowls here, cradling a crisp tangle of broccoli sprouts, cucumber, and radish that's bright, fresh, and genuinely satisfying. The real star is the turmeric-cumin dressing — whisked together with lemon juice, olive oil, and a hint of ginger, it brings warm, earthy depth to what could otherwise be a simple salad. Every ingredient on the list is whole and unprocessed, which means this dish fits naturally into a grain-free, legume-free way of eating without any awkward substitutions or workarounds. The technique is refreshingly simple: whisk, toss, fill, drizzle, and serve — no cooking required, no special equipment, no stress. Broccoli sprouts add a peppery bite and a satisfying texture contrast against the creamy avocado, while the radish slices bring a little crunch and color that makes the whole plate look stunning. A scatter of cilantro and pumpkin seeds at the end is optional, but it takes the presentation from casual lunch to something you'd genuinely want to photograph. This is the kind of recipe that proves eating clean doesn't mean eating boring.
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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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