Celery Free Lime Broccoli Sprout Cups
These little lettuce cups are bright, fresh, and genuinely exciting to eat — the kind of thing that looks impressive on a platter 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 zippy lime and ginger dressing that hits every note at once. The dressing itself is a simple whisk of fresh lime juice, olive oil, raw honey, and grated ginger — clean, vibrant, and completely free of anything that could sneak in unwanted ingredients. For anyone navigating a celery-free lifestyle, this recipe is a natural fit because every single component is straightforward and easy to verify, with no hidden stocks, seasonings, or pre-made sauces in sight. The broccoli sprouts bring a subtle peppery bite that plays beautifully against the richness of the avocado, while fresh cilantro keeps everything tasting garden-bright. A scatter of pumpkin seeds on top adds just enough crunch to make each bite feel complete. Serve these straight away while the lettuce is still crisp and the dressing is glistening — they disappear fast.
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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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