Rice Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, loaded with crisp broccoli sprouts, cool cucumber, and paper-thin radish slices for a dish that looks stunning with almost zero effort. The real star is the turmeric-cumin dressing — a bright, lemon-forward vinaigrette with warm spice notes that ties every element together beautifully. Whisking olive oil with ground turmeric, cumin, and ginger creates something that feels far more complex than the short ingredient list suggests. Because the whole recipe is built around fresh produce and a simple pantry dressing, there's no need to audit labels or swap anything out — it's naturally free of grains in every component. The sprout and vegetable mixture gets tossed in half the dressing first, so the flavors penetrate before it's mounded into the avocado, and the remaining drizzle on top keeps everything vibrant and glossy. A scatter of cilantro and pumpkin seeds at the end adds an herby, nutty finish that makes the whole plate feel like something from a café menu. Serve it immediately so the avocado stays bright and the sprouts keep 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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