
Crisp, bright, and genuinely refreshing, these little lettuce cups are the kind of thing you make once and immediately want to put on repeat. Butter lettuce leaves act as the perfect edible vessel, cradling a tangle of broccoli sprouts, cool julienned cucumber, and creamy avocado slices that together hit every texture you could want in a single bite. The dressing is where it all comes together — fresh lime juice, extra-virgin olive oil, raw honey, and a little grated ginger create something zippy and clean that coats every sprout without overpowering the delicate greens. For anyone navigating paraben-free eating, the beauty here is that every single ingredient is whole and unprocessed, so there's no need to scrutinize labels or worry about synthetic preservatives sneaking in through a bottled sauce or dressing. Cilantro adds a herby lift, and a scatter of pumpkin seeds at the end gives a satisfying crunch if you want it. This is the kind of recipe that looks impressive on a board but comes together with nothing more than a whisk and a mixing bowl. Serve it immediately so the lettuce stays crisp and the avocado stays vibrant.
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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.
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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