Vegetarian 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 combination that looks stunning on a plate and tastes even better. The real star is the golden turmeric-cumin dressing — whisked together with fresh lemon juice, olive oil, and a hint of ginger, it brings warmth and brightness that ties every element together. Because the dressing is built entirely from whole spices and pantry staples, there are no hidden animal-derived additives to second-guess, making this a genuinely clean, plant-forward dish from start to finish. The technique is refreshingly simple: toss the sprout mixture in half the dressing, pile it into the avocado cavities, then drizzle the rest over the top so every bite is well-seasoned. A scatter of pumpkin seeds adds a satisfying crunch, while fresh cilantro lifts the whole thing with a little herbal pop. Serve it immediately so the avocado stays vibrant and the sprouts keep their delicate texture — this is the kind of dish that disappears fast.
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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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