Barley Free Broccoli Sprout Salad with Lemon & Garlic
Bright, peppery broccoli sprouts meet cool cucumber and crisp radishes in a salad that feels genuinely refreshing without any fuss. The dressing is a simple emulsion of good olive oil, fresh lemon juice, and minced garlic — just a five-minute rest lets the garlic mellow into something a little more rounded and less sharp. Everything comes together in one bowl with a quick toss, making this an ideal weeknight side or a light lunch that doesn't require turning on the stove. A scatter of raw pumpkin seeds on top adds a subtle crunch and a little extra nutrition if you want it. For anyone navigating grain sensitivities, this kind of recipe is a genuine relief — every single ingredient is naturally free of barley and any grain-based fillers, so there's no label-reading required. The lemon and garlic dressing is punchy enough to stand up to the earthy bite of the sprouts, and the whole thing is best eaten right away while the vegetables still have their snap.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!