Yeast 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 — it's fresh, vibrant, and genuinely satisfying without a single ingredient that raises a flag for anyone avoiding yeast. The real star is the turmeric-cumin dressing, whisked together in minutes from lemon juice, olive oil, and a warm trio of ground spices that give the whole dish a golden, slightly earthy kick. Because everything is built from whole vegetables, fresh citrus, and pantry spices, there's no need to scrutinize labels for hidden fermented additives or yeast-derived flavor enhancers. The sprout and radish mixture gets tossed in half the dressing first, so every bite inside the avocado is already seasoned, and the remaining drizzle on top layers the flavor even further. Pumpkin seeds and fresh cilantro finish things off with a little crunch and brightness if you want them. This is the kind of dish that looks impressive on a plate but comes together with nothing more than a whisk and a knife — no oven, no fuss, just clean, bold flavors ready to serve immediately.
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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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