Low Iodine 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 a compromise. 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 — clean, bold flavors that let the vegetables shine. Sticking to a low-iodine approach can feel limiting when it comes to salads, since many store-bought dressings and packaged greens sneak in iodized salt or unexpected additives, but every ingredient here is straightforward and easy to verify. Using fine sea salt instead of iodized table salt is a small but meaningful swap that keeps the whole dish on track. Letting the dressing rest for five minutes before tossing is a tiny step that makes a real difference, softening the raw garlic into something rounder and more mellow. A handful of raw pumpkin seeds scattered over the top adds a satisfying crunch if you want a little extra texture. This is the kind of salad you can throw together quickly and feel genuinely good about eating.

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