Capsaicin Free Broccoli Sprout Salad with Lemon & Garlic
Bright, fresh, and genuinely satisfying, this salad layers tender broccoli sprouts with cool cucumber and crisp radish slices for a bowl that feels light but never boring. The dressing is a simple emulsion of good olive oil, fresh lemon juice, and minced garlic — letting the garlic mellow for a few minutes before tossing keeps it fragrant without being sharp. For anyone navigating a sensitivity to capsaicin, salads can be a minefield of hidden chili flakes, spiced dressings, or peppery garnishes, but every single component here is naturally free of that concern. The heat-free flavor comes entirely from the brightness of lemon and the gentle bite of raw garlic, which is a genuinely satisfying trade. Pumpkin seeds scattered on top add a subtle nuttiness and a little crunch that rounds out the whole thing beautifully. It comes together in minutes and is best served right away while the sprouts still have their delicate texture.
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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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