Anti Inflammatory Broccoli Sprout Salad with Lemon & Garlic
Broccoli sprouts are one of the most nutrient-dense ingredients you can put on a plate, and this crisp, vibrant salad lets them truly shine. The combination of peppery sprouts, cool cucumber, and snappy radishes creates a texture contrast that keeps every bite interesting. A bright lemon-garlic dressing made with extra-virgin olive oil ties everything together — and letting it rest for five minutes before tossing is a small step that makes a noticeable difference in flavor. Olive oil and fresh lemon are both well-regarded for their role in a whole-foods, inflammation-conscious approach to eating, so the dressing here is doing real work beyond just tasting good. Raw pumpkin seeds scattered on top add a satisfying crunch and a little extra nutrition if you choose to include them. The whole thing comes together quickly with no cooking required, making it an easy choice when you want something clean, fresh, and genuinely good for you.
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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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