Mushroom Free Lime Broccoli Sprout Cups
These little lettuce cups are fresh, vibrant, and genuinely exciting to eat — the kind of thing that disappears fast at a table. Crisp butter lettuce cradles a tangle of broccoli sprouts, cool cucumber, and creamy avocado, all brought together by a zippy lime-ginger dressing that hits every note at once. The dressing itself is a simple whisk of fresh lime juice, olive oil, honey, and grated ginger, and it does a lot of heavy lifting without any complicated technique. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every ingredient is clean, plant-forward, and completely free of fungi in any form, so there's no label-reading stress involved. Broccoli sprouts bring a subtle peppery bite that plays beautifully against the richness of the avocado, and the optional pumpkin seeds add just enough crunch to make each cup feel complete. It all comes together in one bowl and a quick toss, which means minimal cleanup and maximum payoff. Serve these straight away while the sprouts are still lively and the avocado is perfectly fresh.
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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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