Chestnut Free Broccoli Sprout Salad with Lemon & Garlic
Fresh, vibrant, and ready in minutes, this bright salad layers tender broccoli sprouts with cool cucumber and peppery radish slices for a combination that feels both light and satisfying. The dressing is a simple emulsion of extra-virgin olive oil and fresh lemon juice, sharpened with minced garlic and a pinch of sea salt — letting the garlic rest in the lemon for a few minutes before tossing is a small step that makes a noticeable difference in flavor. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. The optional pumpkin seeds add a gentle crunch and a little extra nutrition without compromising anything. It's the kind of salad that works as a quick weekday lunch, a starter for a dinner party, or a clean side dish alongside something heartier. Serve it immediately after tossing so the sprouts stay lively and the dressing doesn't wilt them down.
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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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