Eosinophilic Esophagitis Friendly 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 and fresh lemon juice, with a single clove of garlic whisked in and given a few minutes to mellow — that short rest makes a real difference in how the flavors come together. For anyone managing eosinophilic esophagitis, finding recipes that are both satisfying and free from common trigger foods can feel like a constant puzzle, and this one keeps things beautifully clean without sacrificing flavor. Every ingredient here is whole and straightforward, with no dairy, no wheat, no eggs, and no soy hiding in the mix. The optional pumpkin seeds add a subtle crunch on top if your personal tolerance allows for them. Toss it right before serving so the sprouts stay lively, and you've got a light but genuinely craveable plate that comes together in minutes.
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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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