Carrageenan 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 just virtuous. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper — nothing processed, nothing hidden, just clean flavors that let the vegetables shine. Letting the dressing rest for five minutes before tossing is a small but smart move that softens the raw garlic edge and pulls the whole thing together. For anyone navigating ingredient labels and trying to avoid additives commonly tucked into bottled dressings and pre-packaged salad kits, making your own dressing from scratch like this is the easiest win. Every ingredient here is whole and straightforward, so you know exactly what you're eating. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition if you want it. Serve it immediately after tossing so the sprouts stay lively and the textures stay distinct.
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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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