Gelatin Free Lime Broccoli Sprout Cups
These fresh, vibrant little cups are the kind of appetizer or light lunch that looks impressive on a platter but comes together with almost no effort. Butter lettuce leaves act as natural, crisp vessels for a bright filling of broccoli sprouts, julienned cucumber, creamy avocado, and fresh cilantro — no cooking required. The dressing is where everything really sings: lime juice, olive oil, grated ginger, honey, and sea salt whisk into something tangy, slightly sweet, and deeply aromatic. Gelatin-based dressings and store-bought vinaigrettes can sneak in unexpected thickeners, but this one is completely clean and made from scratch in seconds. Broccoli sprouts bring a mild, peppery bite that pairs beautifully with the cool cucumber and rich avocado slices layered on top. A scatter of pumpkin seeds at the end adds a satisfying crunch if you want a little extra texture. Serve these immediately after assembling and watch them disappear from the board.
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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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