Capsaicin Free Lime Broccoli Sprout Cups
These fresh, vibrant lettuce cups are the kind of dish that looks like it came from a trendy café but comes together in minutes with zero cooking required. Crisp butter lettuce leaves cradle a tangle of broccoli sprouts, cool julienned cucumber, and creamy avocado, all tied together with a bright lime and ginger dressing that genuinely makes you want to lick the bowl. For anyone navigating a sensitivity to capsaicin, this recipe is a natural fit — there's no chili, no pepper heat, and no spice blends hiding anything suspicious, just clean, whole ingredients from start to finish. The dressing gets its kick from fresh ginger and lime juice instead, so you still get that lively, zingy quality without any of the burn. Pumpkin seeds scattered on top add a satisfying crunch and a little extra nutrition if you want them. Everything is tossed and assembled in one go, making this an ideal light lunch, starter, or party appetizer that feels effortlessly elegant on the table.
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Learn more →Ingredients
4 servings
For the cups
- 1 head butter lettuce, leaves separated
For the filling
- 2 cups broccoli sprouts
- 1 medium cucumber, peeled and julienned or coarsely grated
- 1 ripe avocado, pitted and thinly sliced
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- ¼ tsp sea salt
For serving
- 1 tbsp pumpkin seeds (optional)
Instructions
- 1
Select 8 large, cup-shaped butter lettuce leaves and arrange them on a serving platter or board. Reserve any smaller inner leaves for another use.
- 2
In a small bowl, whisk together the lime juice, olive oil, grated ginger, honey, and sea salt until the dressing is smooth and emulsified.
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