Emulsifier Free Lime Broccoli Sprout Cups
Crisp, bright, and genuinely refreshing, these lettuce cups are the kind of dish that looks impressive on a platter but comes together in minutes with nothing more than a knife, a bowl, and a whisk. The dressing is where the magic happens — fresh lime juice, extra-virgin olive oil, grated ginger, raw honey, and sea salt shake into a clean, zingy vinaigrette with zero need for store-bought condiments that often sneak in unwanted additives. For anyone navigating an emulsifier-free lifestyle, that homemade dressing is a genuine win, since bottled dressings and sauces are among the most common culprits for hidden lecithins, polysorbates, and other stabilizers. Butter lettuce leaves do the heavy lifting as edible cups, cradling a tangle of peppery broccoli sprouts, cool julienned cucumber, creamy avocado, and fresh cilantro in every bite. The textures alone — crunchy, silky, crisp — make this feel like a restaurant starter rather than a quick weeknight assembly. A scatter of pumpkin seeds on top adds a satisfying nuttiness if you want a little extra something. Serve these immediately so the lettuce stays crisp and the avocado stays vibrant, and don't be surprised when the platter disappears 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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