Beef 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 real star is the simple lemon-garlic dressing — just olive oil, fresh lemon juice, and a clove of minced garlic whisked together until slightly emulsified. Letting it rest for five minutes before tossing is a small step that makes a real difference, softening the raw garlic edge so it blends seamlessly into the citrus. Everything comes together in one bowl with zero cooking required, making this an ideal choice when you want something light, clean, and genuinely satisfying. A scatter of raw pumpkin seeds on top adds a subtle crunch and a little extra nutrition without overwhelming the delicate sprouts. This is the kind of salad that works as a quick lunch, a starter, or a side that holds its own next to almost anything on the table.
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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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