Brazil Nut 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 just virtuous. The dressing is a simple emulsion of good olive oil, fresh lemon juice, and minced garlic — letting it rest for five minutes before tossing is a small step that makes a real difference, softening the raw garlic edge into something mellow and fragrant. Everything comes together in one bowl with minimal prep, making it an easy weeknight side or a light lunch that still feels a little special. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness without introducing any tree nut concerns — the whole ingredient list is naturally free of brazil nuts and other problematic additions. Store-bought salad kits and pre-made dressings can be surprisingly tricky to vet, so building this one from scratch gives you total confidence in what's on your plate. Serve it immediately after tossing so the sprouts stay lively and the radishes keep their snap.
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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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