Wheat 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 combination that looks stunning 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 to every bite. Every single ingredient in this dish is naturally free of wheat, so there's no swapping, substituting, or label-reading required — just fresh produce and pantry spices doing exactly what they're supposed to do. The whole thing comes together in minutes with nothing more than a whisk and a bowl, making it an effortless option for a light lunch or an impressive starter when company comes over. Optional pumpkin seeds add a satisfying crunch on top, while fresh cilantro lifts the whole dish with a pop of herby freshness. Serve it immediately so the avocado stays vibrant and the sprouts keep their delicate texture.
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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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