Pistachio Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, loaded with peppery broccoli sprouts, crisp cucumber, and paper-thin radish slices for a combination that looks stunning on a plate and tastes even better. The real star is the golden turmeric-cumin dressing — whisked together with fresh lemon juice, olive oil, and a hint of ginger, it brings warmth and brightness that ties every element together. Because the whole dish is built from fresh produce and pantry spices, there's zero guesswork about hidden nut ingredients sneaking in through a store-bought sauce or seasoning blend. Everything is straightforward and transparent, which makes it a genuinely stress-free option for anyone navigating tree nut concerns at the table. The sprout and vegetable mixture gets tossed in half the dressing first, then the rest is drizzled over the top so every bite is well-seasoned without being overdressed. A scatter of cilantro and pumpkin seeds at the end adds a finishing touch that makes it feel restaurant-worthy with almost no extra effort. Serve it immediately while the avocado is fresh and the sprouts still have their satisfying crunch.
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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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