Shellfish 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, earthy vinaigrette whisked together with fresh lemon juice, olive oil, and a touch of ground ginger that ties every element together beautifully. Because the whole recipe is built around fresh produce and pantry spices, there's no need to scrutinize labels for hidden shellfish derivatives or seafood-based additives the way you might with a bottled dressing or pre-made salad kit. Everything gets tossed, spooned, and drizzled in just a few minutes, making it an ideal light lunch or elegant starter when you need something impressive without the fuss. A finishing scatter of cilantro and pumpkin seeds adds a little herbal freshness and subtle crunch that takes the whole plate over the top. Serve it immediately so the avocado stays vibrant and the sprouts keep their satisfying bite.
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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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