Citric Acid Free Lime Broccoli Sprout Cups
Crisp, cool, and loaded with fresh flavor, these little lettuce cups are the kind of dish that looks impressive on a platter but comes together in minutes. Butter lettuce leaves act as natural edible bowls, cradling a bright tangle of broccoli sprouts, julienned cucumber, creamy avocado, and fresh cilantro. The dressing is where everything clicks — fresh lime juice, olive oil, grated ginger, and a touch of raw honey create a zingy, balanced vinaigrette that ties every bite together beautifully. For anyone navigating a citric-acid-free lifestyle, packaged dressings and store-bought sauces are often a minefield of hidden additives, but this recipe keeps things completely clean by relying on whole, unprocessed ingredients from start to finish. Fresh lime juice is the natural souring agent here, delivering brightness without any manufactured citric acid in sight. The broccoli sprouts add a satisfying peppery crunch, and the avocado brings that rich, creamy contrast that makes these cups feel genuinely indulgent. A scatter of pumpkin seeds on top adds a subtle nuttiness and a little extra texture if you want it. Serve them immediately straight from the platter and watch them disappear.
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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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