Xanthan Gum Free Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Fresh, vibrant, and genuinely satisfying, 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. The avocado halves act as natural bowls, cradling a crisp tangle of broccoli sprouts, cucumber, and radish that brings serious crunch and color to every bite. The dressing is where things get really interesting — lemon juice, olive oil, turmeric, cumin, and ginger shake hands into something bright, earthy, and just a little exotic. Every single ingredient here is naturally free of gum-based thickeners, so there's no label-scanning required; the dressing emulsifies beautifully on its own thanks to a good whisk and quality olive oil. That's worth noting because so many bottled dressings and store-bought sauces sneak in stabilizers that can be hard to spot. Optional pumpkin seeds add a toasty finish, and a handful of fresh cilantro lifts the whole thing with a pop of herbal freshness. Serve it immediately so the avocado stays bright and the sprouts keep their satisfying snap.
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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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