Oats Free Broccoli Sprout Salad with Lemon & Garlic
Fresh, peppery broccoli sprouts meet cool cucumber and crisp radishes in a salad that feels light but genuinely satisfying. The real star is the simple lemon-garlic dressing — just olive oil, fresh lemon juice, and a clove of garlic whisked together and left to mellow for a few minutes before it hits the greens. That short rest makes a noticeable difference, softening the raw garlic edge so the whole thing tastes bright and balanced rather than sharp. For anyone navigating an oat sensitivity, this kind of recipe is a breath of fresh air — every single ingredient is naturally free of grains, with zero hidden fillers or thickeners to second-guess. A scatter of raw pumpkin seeds on top adds a subtle crunch and a little extra nutrition without complicating anything. It comes together in minutes and is best served right away, while the sprouts are still lively and the dressing is fresh.
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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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