Pecan 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 like an afterthought. 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 noticeable difference, softening the raw garlic edge just enough. Everything comes together in one bowl with minimal prep, making it an easy weeknight side or a light lunch that still feels intentional. A scatter of raw pumpkin seeds at the end adds a subtle crunch and a little extra nutrition if you want it. The whole ingredient list is naturally free of tree nuts, so there's no label-reading stress or substitution gymnastics required here — just clean, whole-food ingredients doing exactly what they're supposed to do. It's the kind of salad that converts skeptics because the lemon-garlic dressing is punchy enough to make every bite interesting.
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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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