Pecan Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, filled with a crisp tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices that add a satisfying crunch in every bite. 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 the whole thing feel like a proper dish rather than a snack. Because everything is built from whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden nut additions sneaking into your meal. The assembly is refreshingly simple: toss, spoon, drizzle, and serve — no cooking required, which means it comes together fast and stays vibrant on the plate. A scatter of fresh cilantro and pumpkin seeds over the top adds color and a little extra texture 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 it actually takes.
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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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