Pistachio Free Lime Broccoli Sprout Cups
These little lettuce cups are as fresh and vibrant as a dish can get — crisp butter lettuce cradling a tangle of broccoli sprouts, cool cucumber, creamy avocado, and bright cilantro, all tied together with a zingy lime and ginger dressing. The whole thing comes together in minutes with no cooking required, making it perfect for a light lunch, a starter, or a crowd-pleasing appetizer spread. The dressing is a simple whisk of lime juice, olive oil, honey, and fresh ginger that punches well above its weight, coating every sprout and ribbon of cucumber in something genuinely craveable. Avocado slices layered on top add richness that balances the acidity beautifully, and the optional pumpkin seeds bring just enough crunch to make each bite interesting. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and other tree nuts — no substitutions needed, no label-scanning required. Everything here is whole, recognizable, and clean, so you can serve it with total confidence to a mixed crowd.
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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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