Pescatarian Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
These avocado cups are the kind of dish that looks like it came from a trendy café but comes together in minutes with nothing more than a whisk and a cutting board. Each creamy avocado half becomes a natural bowl for a bright, crunchy mix of broccoli sprouts, crisp cucumber, and paper-thin radish slices — textures that play off each other beautifully. The real star is the turmeric-cumin dressing, a punchy emulsion of lemon juice and olive oil warmed up with ginger and black pepper that ties every element together. Because the whole recipe is built on fresh produce and pantry spices, there's no guesswork about hidden ingredients that might conflict with a plant-forward, seafood-friendly lifestyle. Optional cilantro and pumpkin seeds add a finishing flourish that makes the plate feel genuinely special without any extra effort. Serve these immediately after assembling so the sprouts stay lively and the avocado stays bright — this is the kind of no-cook recipe that earns serious compliments for almost zero work.
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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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