Red Meat Allergy Friendly Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, piled high with crisp broccoli sprouts, cool cucumber, and paper-thin radish slices for a dish that looks stunning with almost no effort. The real star is the turmeric-cumin dressing — a bright, earthy vinaigrette whisked together with fresh lemon juice, olive oil, and a hint of ginger that ties every element together beautifully. Because this recipe is built entirely around fresh produce, healthy fats, and pantry spices, there's nothing to second-guess when it comes to avoiding red meat or hidden animal-based ingredients. It's naturally satisfying thanks to the richness of ripe avocado, so you won't miss anything heavier on the plate. A scatter of cilantro and pumpkin seeds at the end adds a little herby freshness and subtle crunch that takes the whole thing up a notch. Serve it immediately after assembling so the avocado stays vibrant and the sprouts keep their delicate texture — this one is best enjoyed fresh off the plate.
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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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