Breastfeeding Friendly Broccoli Sprout Salad with Lemon & Garlic
Bright, crisp, and loaded with fresh flavor, this sprout-and-veggie salad is the kind of light meal that actually leaves you feeling energized rather than weighed down. Broccoli sprouts are a nutritional powerhouse, and pairing them with cool cucumber and peppery radishes creates a satisfying crunch in every bite. The dressing is a simple whisked blend of extra-virgin olive oil, fresh lemon juice, and garlic — clean, real ingredients with no hidden additives or preservatives to second-guess while nursing. Letting the dressing rest for a few minutes before tossing is a small but smart step that softens the raw garlic's edge and lets everything meld into a bright, cohesive flavor. A handful of raw pumpkin seeds scattered on top adds a subtle nuttiness and a little extra nutrition without overwhelming the freshness of the salad. The whole thing comes together in one bowl with minimal prep, which is exactly the kind of recipe you need when time and energy are at a premium. Serve it immediately so the sprouts stay lively and the dressing doesn't wilt anything down.
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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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