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 halved avocado becomes a natural bowl, filled to the brim with crisp broccoli sprouts, cool cucumber, and paper-thin radish slices that add a satisfying crunch. The real star is the golden turmeric-cumin dressing — bright with fresh lemon juice and rounded out by ginger and olive oil — which ties every element together in a way that feels both vibrant and grounding. Every single ingredient here is naturally free of rye, so there's no label-scanning or substitution gymnastics required; just straightforward, whole-food cooking. Drizzled with the remaining dressing and finished with optional cilantro and pumpkin seeds, the final plate is as beautiful as it is nourishing. Serve it as a light lunch, a starter, or a side that genuinely steals the show.
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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.
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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