Peanut Free 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, fresh lemon juice, and minced garlic — letting it rest for five minutes before tossing is a small step that makes a real difference, softening the raw garlic edge into something mellow and fragrant. Everything comes together with a quick toss, and the optional scatter of raw pumpkin seeds adds just enough crunch to make each bite interesting. For anyone navigating peanut allergies, this kind of recipe is a relief — every ingredient is straightforward, with no sauces, spice blends, or packaged shortcuts that might hide unwanted allergens. It's the sort of salad that works as a light lunch on its own or as a sharp, zesty side next to something heartier. Serve it immediately after dressing so the sprouts stay lively and the radishes keep their snap.
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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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