Walnut 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 a reluctant health obligation. The dressing is a simple emulsion of good olive oil, fresh lemon juice, and garlic — nothing fussy, nothing processed, just clean flavors that let the vegetables shine. Letting the dressing rest for a few minutes before tossing is a small step that makes a real difference, softening the raw garlic edge so it blends seamlessly into the citrus and oil. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. A scatter of raw pumpkin seeds on top adds a satisfying little crunch and a boost of plant-based richness if you want it. This is the kind of salad that works as a light lunch on its own or as a vibrant side next to grilled fish or roasted chicken. Serve it right after tossing so the sprouts stay lively and the dressing stays bright.
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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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