Almond Free Broccoli Sprout Salad with Lemon & Garlic
Bright, peppery broccoli sprouts meet cool cucumber and crisp radishes in a salad that feels genuinely refreshing rather than like a reluctant health obligation. The dressing is a simple whisked blend of good olive oil, fresh lemon juice, and minced garlic — nothing fussy, nothing hidden, just clean flavors that let the vegetables shine. Letting the dressing rest for a few minutes before tossing is a small step that makes a real difference, softening the raw edge of the garlic so it melds beautifully with the bright citrus. Every ingredient here is straightforward and whole, so there's no need to scan labels for sneaky nut-based oils or shared-facility warnings that can make store-bought dressings a gamble. A scatter of raw pumpkin seeds on top adds a satisfying little crunch and a boost of richness without introducing any tree nuts into the mix. This is the kind of salad that comes together in minutes and still manages to taste like you put in real effort.
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Learn more →Ingredients
4 servings
For the salad
- 4 cups broccoli sprouts
- 1 cup thinly sliced cucumber
- ¼ cup thinly sliced radishes
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 clove garlic, finely minced or pressed
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
For serving
- 1 tsp raw pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until the dressing is uniform and slightly emulsified.
- 2
Let the dressing sit for 5 minutes so the garlic mellows slightly into the lemon and oil.
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