Wheat 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 raw garlic — nothing processed, nothing hidden, just clean ingredients 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 garlic's sharpness so it blends seamlessly into the citrus. Every component here is naturally free of wheat and gluten-containing grains, so there's no need to scrutinize labels or swap anything out — it just works as written. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition if you want it. This is the kind of salad that comes together in minutes but tastes like you put in real effort, making it an easy win for a light lunch or a vibrant starter.
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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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