Pistachio 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 shake-together situation — olive oil, fresh lemon juice, and a single clove of garlic — but letting it rest for five minutes before tossing makes a real difference, softening the raw garlic edge into something mellow and fragrant. Everything gets coated evenly with a gentle toss, and the whole thing comes together in minutes without any cooking required. A scatter of raw pumpkin seeds on top adds a satisfying little crunch if you want it, and they're a great nut-free finishing touch that keeps the bowl completely safe for anyone avoiding tree nuts. The lemon-forward dressing keeps things light while still delivering enough punch to make every bite interesting. This is the kind of salad that actually holds its own as a standalone lunch or a vibrant starter before a bigger meal.
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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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