Pescatarian Lime Broccoli Sprout Cups

Total time15 min

Prep time15 min

Cook time0 min

4.7

(8)

These crisp little cups are the kind of light, vibrant dish that makes you feel good just looking at them. Butter lettuce leaves act as the perfect natural vessel, cradling a tangle of broccoli sprouts, cool julienned cucumber, and creamy avocado slices — all tied together with a zippy lime and ginger dressing. The dressing itself is a standout: fresh lime juice, extra-virgin olive oil, raw honey, and grated ginger come together into something bright and slightly sweet that coats every sprout beautifully. This is the sort of recipe that works just as well as a starter at a dinner party as it does a quick weekday lunch you throw together in minutes. Everything here is naturally plant-forward and wholesome, so it fits seamlessly into a pescatarian lifestyle without any ingredient swaps or workarounds needed. A scatter of pumpkin seeds on top adds a satisfying little crunch if you want it. Serve immediately so the lettuce stays crisp and the avocado stays fresh — these are best eaten the moment they hit the table.

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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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