Cashew 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 an afterthought. The dressing is a simple emulsion 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 blends seamlessly into the citrus. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. A handful of raw pumpkin seeds scattered on top adds a satisfying little crunch if you want it, though the salad holds its own without them. It's the kind of dish that comes together in minutes but tastes like you actually thought about it.
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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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