Nightshade Free Broccoli Sprout Salad with Lemon & Garlic
Crisp, bright, and packed with texture, this salad is the kind of thing you can throw together in minutes and still feel genuinely good about eating. Broccoli sprouts bring a peppery, almost nutty bite that pairs beautifully with cool cucumber and the sharp snap of thinly sliced radishes. The dressing is dead simple — just good olive oil, fresh lemon juice, garlic, salt, and pepper — but letting it rest for five minutes before tossing is a small step that makes a real difference, softening the raw garlic into something rounder and more fragrant. For anyone navigating a nightshade-free lifestyle, salads can feel like a minefield of hidden tomatoes, peppers, and paprika-laced dressings, but every single ingredient here is completely in the clear. A scatter of raw pumpkin seeds over the top adds a satisfying crunch and a little extra richness if you want it. Serve it immediately after tossing so the sprouts stay lively and the whole bowl keeps that fresh, farmers-market energy.
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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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