Turkey Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
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 acts as a natural bowl, cradling a crisp tangle of broccoli sprouts, cool cucumber, and paper-thin radish slices that bring serious crunch and color to the plate. The real star is the turmeric-cumin dressing — bright with fresh lemon juice and rounded out with ginger, it ties every element together in a way that feels bold without being heavy. Because this recipe is built entirely around fresh produce, olive oil, and pantry spices, there's no need to scrutinize labels or worry about hidden poultry-derived ingredients sneaking in. It's naturally free of anything from the bird, and it doesn't sacrifice a single bit of flavor to get there. Finish with a scatter of pumpkin seeds and fresh cilantro if you have them on hand — they add just enough texture and herbaceous lift to make the whole thing feel complete. Serve 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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