Sesame Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
These avocado cups are the kind of dish that looks like it took serious effort but comes together in minutes with nothing more than a whisk and a couple of bowls. Each halved avocado becomes a natural vessel for a crisp, peppery tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices — all tossed in a bright lemon dressing warmed with turmeric, cumin, and a hint of ginger. That golden dressing is the real star, giving the whole plate an earthy, aromatic depth that feels anything but plain. For anyone navigating sesame sensitivities, this recipe is a genuinely easy win — every single ingredient is straightforwardly whole and unprocessed, with no tahini, no sesame oil, and no hidden blends that tend to sneak sesame into otherwise simple dishes. The optional pumpkin seeds add a satisfying crunch without any of the cross-contact concerns that come with mixed seed toppings. Serve it immediately so the avocado stays vibrant and the sprouts keep their fresh bite — this one is best eaten the moment it hits the table.
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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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