
Crisp, bright, and almost too pretty to eat, these little lettuce cups are packed with fresh broccoli sprouts, creamy avocado, cool cucumber, and a zingy lime-ginger dressing that ties everything together beautifully. The dressing is whisked together from scratch using lime juice, olive oil, honey, ginger, and sea salt — nothing processed, nothing hidden, just clean ingredients you can actually read. That matters a lot when you're avoiding thickeners and stabilizers, because so many bottled dressings and store-bought sauces sneak in additives that have no business being on a salad. Here, the emulsification comes naturally from a good whisk and quality olive oil, so the dressing coats every sprout and cucumber ribbon without any gums or binders at all. Butter lettuce does the heavy lifting as an edible vessel, giving you that satisfying crunch without a single processed wrapper in sight. A handful of pumpkin seeds on top adds a subtle nuttiness and a little extra texture if you want it. These cups come together fast, look stunning on a board, and are the kind of thing you'll want to make on repeat all spring and summer long.
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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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