Eosinophilic Esophagitis Friendly Lime Broccoli Sprout Cups

Bright, fresh, and genuinely satisfying, these lettuce cups are the kind of dish that looks impressive on a platter but comes together with almost no effort. Butter lettuce leaves act as crisp, tender vessels for a filling of broccoli sprouts, julienned cucumber, creamy avocado, and fresh cilantro — a combination that's as vibrant in flavor as it is in color. The dressing is where everything really sings: lime juice, olive oil, grated ginger, honey, and sea salt whisk into something tangy and lively that ties every element together beautifully. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and finding recipes that feel exciting rather than restrictive can be genuinely tough. This one sidesteps the usual culprits — no wheat, dairy, eggs, soy, tree nuts, or fish — while still delivering real texture and bold flavor through whole, minimally processed ingredients. The avocado adds richness without any dairy, and the lime-ginger dressing brings enough brightness that nothing feels like a compromise. If pumpkin seeds are tolerated, they add a satisfying little crunch on top, but the cups hold their own without them. Serve immediately so the lettuce stays crisp and the avocado stays fresh.

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