Chestnut Free Lime Broccoli Sprout Cups
These fresh, vibrant little cups are the kind of thing you bring to a gathering and watch disappear in minutes. 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 genuinely makes the whole dish sing. The dressing comes together in seconds — just lime juice, olive oil, honey, grated ginger, and sea salt whisked until smooth — and it coats every sprout and ribbon of cucumber beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of that worry from start to finish, relying on clean, whole ingredients with no hidden surprises. A scatter of pumpkin seeds on top adds a satisfying little crunch if you want it, though the cups hold their own without them. Everything is assembled rather than cooked, which means minimal effort and maximum freshness. Serve them immediately so the lettuce stays crisp and the avocado stays bright — these are best enjoyed the moment they hit the platter.
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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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