Nutmeg Free Lime Broccoli Sprout Cups
Crisp, vibrant, and almost too pretty to eat, these lettuce cups are the kind of dish that makes a simple lunch feel like something special. Butter lettuce leaves act as natural little bowls, cradling a tangle of broccoli sprouts, cool julienned cucumber, creamy avocado, and fresh cilantro — a combination that hits every texture you want in a single bite. The dressing is where everything comes together: bright lime juice, grassy olive oil, a hint of raw honey, and freshly grated ginger create a zingy, well-rounded vinaigrette that ties the whole filling together without overpowering it. Because the recipe relies entirely on whole, fresh ingredients, there's no need to scan labels for hidden spice blends or pre-mixed seasonings that might sneak in unwanted additions. Everything is made from scratch in just a few simple steps, which means you stay in full control of what goes into the bowl. A scatter of pumpkin seeds on top adds a satisfying crunch and a little extra richness if you want it. Serve these immediately after assembling and they're genuinely stunning — the kind of thing guests reach for before you've even set the platter down.
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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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